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Ingredientes
- 4 x strips Lemon zest - (1/2" by 3")
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 1 Tbsp. Snipped fresh rosemary
- Â Â (or possibly 1 tspn dry rosemary leaves)
- 1 x Garlic clove crushed
- 4 x Swordfish steaks, 3/4" thick (abt 8 ounce ea)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. Capers rinsed, liquid removed
- Â Â Lemon wedges for garnish
Direcciones
- Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or possibly a tray large sufficient to hold the swordfish steaks in a single layer. Add in the swordfish, sprinkle with salt and pepper and turn to coat with the marinade. Cover and marinate in the refrigerator for 1 to 2 hrs.
- Brush the grill or possibly broiler pan with a thin film of oil. Just before serving time, preheat the grill or possibly broiler. Transfer the swordfish to grill or possibly broiler pan, reserve the marinade left on the platter. If broiling, adjust the oven rack so which the tops of the fish are about 3 inches from the heat source. Grill or possibly broil till lightly browned, 5 to 8 min, depending on the intensity of the heat. Using a spatula, carefully turn each steak. Spoon any marinade and pcs of lemon zest and rosemary on to the tops of the steaks. Broil till lightly browned and the center of the fish is opaque when tested with the tip of a knife, about 5 to 8 min. Serve garnished with capers and lemon wedges.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 4 servings | |
| Calories 66 | |
| Calories from Fat 61 | 92% |
| Total Fat 6.92g | 9% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 65mg | 3% |
| Potassium 22mg | 1% |
| Total Carbs 1.57g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.21g | 0% |
| Protein 0.22g | 0% |
