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Ingredients
- 1 Tbsp olive oil
- 1/2 cup finely chopped shallots
- 1 Tbsp finely chopped fresh thyme
- 1/2 tsp sugar
- 1/2 tsp grated lemon peel
- 2 Tbsp Dijon mustard
- 2 Tbsp white wine or water
- 2 lb. swordfish steaks, cut into 6 serving size pieces
- NOTE: Add garlic
Details
Cooking time 25mins
Preparation
Step 1
GRILLING DIRECTIONS:
Heat grill. In small nonstick skillet, heat oil over medium heat until hot. Add shallots; cook and stir 3 minutes or until tender. Remove from heat; stir in thyme, sugar, lemon peel, mustard and wine until well blended. Spread half of mixture on one side of swordfish steaks. When ready to grill, oil grill rack. Place swordfish, spread side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 minutes. Turn swordfish, spread remaining shallot mixture over swordfish. Cook an additional 5 to 7 minutes or until center or fish flakes easily with fork.
BROILER DIRECTIONS:
Spray broiler pan with nonstick cooking spray or line 15x10x1 inch baking pan with foil. Prepare shallot mixture as directed above. Spread half of mixture on one side of swordfish steaks. Place swordfish, spread side up, on sprayed pan. Broil 4 to 6 inches from heat for 6 minutes. Turn swordfish; spoon remaining shallot mixture over swordfish. Broil an additional 5 to 7 minutes or until center of fish flakes easily with fork and shallot mixture is lightly browned.
Calories: 200
Fat: 8g
Cholesterol: 55mg
Carbs: 2g
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