Steamed and Griddled Swordfish with a Fresh Mint and Marjoram Sauce

Steamed and griddled swordfish steaks served with a fresh herb sauce and a vibrant, crisp Mediterranean vegetable salad.

Healthy Seafood Dairy Free Gluten Free Salad Swordfish

Estimated Nutrition

Calories

903.1

kcal / serving

3612.4 kcal total

Carbs

10.7g

per serving

42.8 g total

Fat

76.3g

per serving

305.2 g total

Protein

42.1g

per serving

168.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Mustard

Fruits

tbsp

Lemon Juice

tbsp

Lemon Juice

For dressing

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

handful

Mint

Small handful, finely chopped

handful

Marjoram

Small handful leaves, finely chopped

clove

Garlic

Very finely chopped

leaf

Basil

Fresh

OilsFats

118.3

Extra Virgin Olive Oil

Plus extra for brushing

Seafood

800

Swordfish Steak

4 steaks approximately 200g each

Vegetables

200

Cherry Tomato

Halved

piece

Red Pepper

Cut into julienne strips

piece

Yellow Pepper

Cut into julienne strips

piece

Red Onion

Finely chopped

stalk

Celery

Cut into julienne strips

piece

Cucumber

Thinly sliced

piece

Radish

Quartered

bulb

Fennel

Trimmed, cored, and sliced

Method

Serve the finished salad alongside the swordfish steaks.

Toss the salad with the dressing to coat evenly.

Mix olive oil, lemon juice, and mustard in a separate bowl for the dressing.

Combine all salad vegetables and basil in a large mixing bowl.

Transfer fish to plates and spoon the herb sauce around the steaks.

Turn the fish, brush with more oil, and cook covered for another 3 minutes until done.

Pat swordfish dry, brush with oil, season, and place in the pan for 2 minutes covered.

Simmer a small amount of water in a large griddle pan below the ridge line.

Whisk olive oil, lemon juice, salt, pepper, mint, marjoram, and garlic in a bowl.