Swordfish DeBlanc
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 570.1
- Total Fat: 32.7 g
- Cholesterol: 53.0 mg
- Sodium: 138.3 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 4.5 g
- Protein: 29.8 g
View full nutritional breakdown of Swordfish DeBlanc calories by ingredient
Introduction
This is a recipe that I love to make for my boyfriend and me. I'm not sure if kids will like this, but he and I love it. If you don't like swordfish, you can substitute any other fish. Tilapia works pretty well too! This is a recipe that I love to make for my boyfriend and me. I'm not sure if kids will like this, but he and I love it. If you don't like swordfish, you can substitute any other fish. Tilapia works pretty well too!Number of Servings: 1
Ingredients
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1 piece of swordfish (medium sized)
3 tsp of crushed garlic (more can easily be added, or less)
Lemon Juice (a squeeze of a lemon wedge is all you need)
1/2 cup Butternut Squash
1 TBSP Olive Oil
5 medium Asparagus Spears
6 oz White Wine (I enjoy a nice Chardonnay)
Directions
I'm just going to give simple directions here.
Combine lemon juice, olive oil (1 tbsp), black pepper, and garlic in a plastic bag with your fish. You may choose to add more olive oil to marinade in, but be careful as it can add calories to your meal. Let sit for 30 minutes in the fridge.
Microwave asparagus spears in a microwave safe dish with enough water to cover the bottom of the dish. Use plastic wrap to cover. Heat for four minutes, or until Asparagus is to your liking. (I like mine a little "mushy")
Put Squash into a skillet with 1 tbsp of olive oil, and 1 tsp garlic. You may want to use a non-stick spray to make sure your squash doesn't stick when you heat it. Cook on medium-high heat until the squash has reached the desired texture and softness.
Take your Swordfish out of the bag and place it on the grill. Cook each side from 5-7 minutes.
Once the fish is done, I like to grate a little ginger over the top to add an extra splash of flavor!
Pour wine, plate up your food, and enjoy. We often have water with the meal too, and maybe a lit candle too.
Number of Servings: 1
Recipe submitted by SparkPeople user BRUSQUEBITCH.
Combine lemon juice, olive oil (1 tbsp), black pepper, and garlic in a plastic bag with your fish. You may choose to add more olive oil to marinade in, but be careful as it can add calories to your meal. Let sit for 30 minutes in the fridge.
Microwave asparagus spears in a microwave safe dish with enough water to cover the bottom of the dish. Use plastic wrap to cover. Heat for four minutes, or until Asparagus is to your liking. (I like mine a little "mushy")
Put Squash into a skillet with 1 tbsp of olive oil, and 1 tsp garlic. You may want to use a non-stick spray to make sure your squash doesn't stick when you heat it. Cook on medium-high heat until the squash has reached the desired texture and softness.
Take your Swordfish out of the bag and place it on the grill. Cook each side from 5-7 minutes.
Once the fish is done, I like to grate a little ginger over the top to add an extra splash of flavor!
Pour wine, plate up your food, and enjoy. We often have water with the meal too, and maybe a lit candle too.
Number of Servings: 1
Recipe submitted by SparkPeople user BRUSQUEBITCH.
Member Ratings For This Recipe
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