INGREDIENTS
4
swordfish steaks (4 ounces each), about 1 inch thick
1
tablespoon fresh lemon juice
1
tablespoon apple cider vinegar
2‑1/2
teaspoons garlic-flavored vegetable oil
1
teaspoon ground ginger
1
teaspoon paprika
1/2
teaspoon ground cumin
1/2
teaspoon hot chili oil
1/4
teaspoon salt
1/4
teaspoon ground coriander
1/8
teaspoon black pepper
2‑2/3
cups hot cooked couscous
PREPARATION:
- Place swordfish in single layer in medium shallow dish. Combine lemon juice, vinegar, garlic-flavored oil, ginger, paprika, cumin, chili oil, salt, coriander and pepper in small bowl. Pour over swordfish; turn to coat both sides. Cover; refrigerate 40 minutes, turning once.
- Prepare grill for direct cooking. Discard marinade; grill swordfish, uncovered, over medium-hot coals 8 to 10 minutes or until swordfish is opaque and flakes easily when tested with fork, turning once. Serve with couscous.
This recipe appears in:
Middle Eastern
NUTRITIONAL INFORMATION:
Sodium
152 mg
Protein
27 g
Fiber
6 g
Carbohydrate
28 g
Cholesterol
45 mg
Saturated Fat
1 g
Total Fat
6 g
Calories from Fat
19 %
Calories
283
DIETARY EXCHANGE:
Meat
3
Starch
2
