Swordfish with Cilantro Salsa

Recipe By Garth Lamson
Category Atkins; Dinner; Seafoods
Main Ingredient Swordfish
Cuisine Style American
Yield 4 Serving
Preparation Time 30 min
Cooking Time 6-8 min
Equipments Grill, Med Heat; Marinade dish; measuring cups; Spatula

16 oz Swordfish Steak, (4 steaks)


Salt and pepper, to taste
5 tbsp Olive oil
3 tbsp Lemon Juice
4 pinches Coriander, (sprinkle a bit on each piece)

Dana'S Homemade Salsa Recipe

1. Take your fresh swordfish and pat dry. In a small bowl, mix the marinade ingredients. Set the steaks in and flip over once or twice to coat. Put it all in the fridge for a minimum 20 minutes.

2. Once steaks are marinaded, heat your grill to a medium high heat. You are talking about 325-350F. Place the swordfish on the hot grill. Not to worry, it will flare up a bit. A tip, do not move it to much. It is fine to flame. Cook about 2-3 minutes on the first side, flip and cook about the same on the other side. Some like it rare, I DO NOT! Swordfish cooks really fast though. Unsure, use a meat thermoter.

3. When the fish done, server on a bed of veggies. You can put the Dana's Homemade Salsa on top or garnish the fish with it and put it on the side.
If the link above does not work for Dana's Salsa, try this url: http://www.lamsonadventures.com/recipes/salsa.htm
Per Serving: 292 Calories; 21 g Fat; 4 g Sat Fat; 44 mg Cholesterol; 102 mg Sodium; 2 g Carb; 0.09 g Fiber; 23 g Protein.
I have to admit. The first time we made this, we used PACE Brand, Cilantro Salsa. It was really good. If you make Dana's Salsa, I found that you want to put in a little less onion or remove it all together. Counts are not including the salsa.

Created for Lamson Adventures Copyright 2002, Lamson Adventures Lo-carb Recipes.

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