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Title: Cracked Pepper Grilled Swordfish
Categories: Fish Entree Grill
Yield: 4 Servings
| 1/4 | c | Chopped fresh cilantro |
| 1/4 | c | Low-sodium soy sauce |
| 1 | tb | Thinly sliced green onions |
| 1 | tb | Dark sesame oil |
| 2 | ts | Rice vinegar |
| 2 | 1/8" thick slices fresh ginger, lightly crushed | |
| 1 | Garlic clove, crushed | |
| 4 | Swordfish steaks (5 oz each, about 1" thick) | |
| 1 | To 3 ts cracked pepper, to taste | |
| 6 | c | Gourmet salad greens |
Combine the first 7 ingredients. Stir with a whisk. Reserve 2 tb soy sauce mixture. Set aside.
Combine remaining soy sauce mixture and swordfish in a shallow dish, turning swordfish to coat. Cover and marinate in the refrigerator for 10 minutes, turning once. Remove swordfish from dish. Discard marinade. Press pepper into both sides of each swordfish steak.
Prepare grill. Place swordfish on rack coated with cooking spray. Grill for 4 minutes on each side or until fish flakes easily when tested with a fork.
Combine greens and reserved soy sauce mixture. Toss well. Arrange salad on plates. Top with swordfish.
Selections: 2 P/M, 2 FR/V
Per serving (1 1/2 c salad and 4 oz swordfish): CAL 197 (30% from fat), PRO 29.6g, FAT 6.6g (sat 1.7g), CARB 3.1g, FIB 1.9g, CHOL 55mg, IRON 2.6mg, SOD 213mg, CALC 44mg
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