Go Back
–+ servings
Print

Grilled Swordfish

Prep Time 20 minutes
Cook Time 15 minutes
Servings 2 servings
Calories 402kcal

Ingredients

Cucumber Sofrito

  • 1 tsp Extra-virgin olive oil
  • 1/4 cup Tomato chopped
  • 1 tbsp Red onion chopped
  • 1 clove Garlic
  • 1 tbsp Fresh cilantro chopped
  • 1/4 tsp Lime juice to taste
  • 1/4 cup Cucumber chopped

Swordfish

  • 8 oz Swordfish skin off
  • 1/2 tsp Paprika
  • 2 tsp Extra-virgin olive oil
  • 2 tbsp Scallions garnish
  • 2 slices Crusty bread toasted
US Customary - Metric

Instructions

  • Season the swordfish on both sides with salt, pepper, and paprika. Drizzle each side with oil to prevent sticking on the grill. Let marinate for 10 to 15 minutes.
  • Preheat a grill or grill pan on medium heat.
  • Place all ingredients for the sofrito in a blender or food processor. Blend until smooth. Season with salt and pepper to taste. Set aside.
  • Grill the swordfish on both sides marking each side well, to an internal temperature of 125 degrees using a thermometer.
  • Spoon the sofrito (about 1 to 2 tablespoons per portion) over the fish. Garnish with scallions. Serve with bread.

Nutrition

Calories: 402kcal | Carbohydrates: 36g | Protein: 30g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 479mg | Potassium: 642mg | Fiber: 2g | Sugar: 4g | Vitamin A: 564IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 3mg