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Nice, light seafood
dish...
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½ cup |
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dry white
wine |
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5 cloves |
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garlic,
minced |
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2 tsp |
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chopped
fresh rosemary, divided |
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Four
4-ounce |
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swordfish
steaks |
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¼ tsp |
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salt |
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¼ tsp |
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pepper |
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2 Tbs |
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fresh lemon
juice |
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1 Tbs |
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extra-virgin
olive oil |
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lemon wedges
(optional) |
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fresh
rosemary sprigs for garnish |
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1 |
Combine wine,
garlic, and 1 tsp. rosemary in an 8-inch square baking
dish. Sprinkle fish with salt and pepper; place fish in
baking dish, turning to coat. Cover and chill at least 1
hour. Remove fish from marinade, discarding marinade. |
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2 |
Coat grill grate
with vegetable cooking spray; place grate on grill over
high heat (400 to 500°F). Grill fish, covered with grill
lid, over high heat 4 to 5 minutes on each side. |
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3 |
Combine remaining 1
tsp. rosemary, lemon juice, and olive oil. Spoon over
fish, and serve immediately with lemon wedges, if
desired. Garnish with rosemary sprigs. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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193.17 |
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Calories From Fat (37%) |
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72.37 |
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% Daily Value |
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Total Fat
7.89g |
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12% |
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Saturated Fat 1.69g |
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8% |
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Cholesterol
43.51mg |
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15% |
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Sodium
248.19mg |
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10% |
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Potassium
373.45mg |
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11% |
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Carbohydrates
2.29g |
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1% |
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Dietary Fiber 0.19g |
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1% |
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Sugar 0.22g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
2.10g |
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Protein
22.41g |
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45% |
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WW Points 4.5 |
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Recipe Source |
| The
Coastal Living Cookbook |
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