Recipe: Chef Mario Spina's Grilled Swordfish

A simply spectacular recipe from one of my favorite Italian chefs!

Delicious served with a side of Braised Broccoli Rabe

INGREDIENTS:

Two 6-ounce center cut swordfish fillets

Juice of 1 lemon

3 tablespoons extra-virgin olive oil

1 garlic clove, peeled and chopped

1 tablespoon fresh chopped oregano or mint

1/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

DIRECTIONS:

Place fish fillets in a shallow dish. Mix lemon juice, olive oil, garlic, oregano or mint, salt, and black pepper. Pour over fish and refrigerate for one hour. Preheat a grill or sauté pan to medium high heat. Grill or sauté swordfish for about 5 minutes on each side depending on thickness and desired degree of doneness. Meanwhile, heat marinade in a small saucepan, or in the skillet used to cook the swordfish, until boiling for 1 minute. Serve hot marinade over grilled fish with a pinch of fresh mint for garnish

Serves 2

NUTRITION

Per 6-ounce serving:

Food weight: 4.0

Calories: 395

Fat: 27 g (<1 1="1" ala="ala" dha="dha" epa="epa" font="font" g="g">

Saturated Fat: 5 g

Cholesterol: 66 mg

Sodium: 294 mg

Carbohydrate: 3 g

Dietary Fiber: < 1 g

Sugars: 1 g

Protein: 34 g