Cracked Pepper Grilled Swordfish (4 PTS) Recipe - Cooking Index
Cracked Pepper Grilled Swordfish (4 PTS) Recipe - Cooking Index
| 1/4 cup | 4g / 0.1oz | Chopped fresh cilantro |
| 1/4 cup | 59ml | Low-sodium soy sauce |
| 1 tablespoon | 15ml | Thinly sliced green onions |
| 1 tablespoon | 15ml | Dark sesame oil |
| 2 teaspoons | 10ml | Rice vinegar |
| 1 | Fresh ginger - lightly crushed 1/8 inches thick | |
| 1 | Garlic - crushed | |
| 4 | Swordfish steaks - 1 inch thick | |
| 1 teaspoon | 5ml | Cracked pepper - * see note 1 to 3 teaspoons |
| Nonstick cooking spray | ||
| 6 cups | 1422ml | Gourmet salad greens |
1. Combine first 7 ingredients; stir with a whisk. Reserve 2 tablespoons
soy sauce mixture; set aside.
2. Combine remaining soy sauce mixture and swordfish in a shallow dish,
turning swordfish to coat. Cover and marinate in refrigerator 10 minutes,
turning once. Remove swordfish from dish; discard marinade. Press pepper
into both sides of each swordfish steak.
3. Prepare grill. Place swordfish on rack coated with cooking spray; grill
4 minutes on each side or until fish flakes easily when tested with a
fork.
4. Combine greens and reserved soy sauce mixture; toss well. Arrange salad
on plates; top with swordfish.
Yield: 4 servings (serving size: 1 1/2 cups salad and 4 ounces swordfish).
Selections: 2 P/M, 2 FR/V
Per serving: Calories 197 (30 % from fat); Protein 29.6 g; fat 6.6 g (sat
1.7 g); Carbohydrates 3.1 g; Fiber 1.9 g; Cholesterol 3.1 mg; Iron 2.6 mg;
Sodium 213 mg; Calcium 44 mg.
NOTES : If you love spicy food, use 3 tablespoon of cracked pepper. Reduce
the amount for a milder flavor.
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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