Grilled Swordfish with Tomato Artichoke Salsa Recipe
Cook Time: 10 minutes
Prep Time: 35 minutes
Total Time: 45 minutes
Recipe Category: Low Cholesterol
Servings: 2
Description
This Grilled Swordfish with Tomato Artichoke Salsa is a vibrant and delicious dish that is sure to impress. With its colorful salsa and succulent fish, this recipe highlights the best of fresh ingredients and flavors. The swordfish is marinated to enhance its natural taste, and the accompanying salsa adds a delightful contrast of textures and flavors. This recipe was adapted from a delightful find on the internet, and I’ve made a few tweaks to elevate the taste. It’s perfect for a healthy dinner or a special occasion, so gather your ingredients and enjoy this exquisite dish!
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 538.8 |
| Total Fat | 34.3 g |
| Saturated Fat | 5.7 g |
| Cholesterol | 66.3 mg |
| Sodium | 241.7 mg |
| Total Carbohydrates | 22.3 g |
| Dietary Fiber | 6.3 g |
| Sugars | 3.4 g |
| Protein | 38.5 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | Swordfish steaks |
| 2 | Cloves of garlic, minced |
| 1/4 cup | Olive oil |
| 1/4 cup | Fresh lemon juice |
| 1 | Tomato, diced |
| 1 | Green onion, chopped |
| 1 | Cup frozen corn kernels |
| 1 | Cup canned artichoke hearts, chopped |
| 1/3 cup | Fresh cilantro, chopped |
| Salt and pepper to taste |
Instructions
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Prepare the Marinade: In a medium-sized bowl, combine the minced garlic, olive oil, lemon juice, salt, and pepper. This mixture will not only marinate the swordfish but also enhance its natural flavors.
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Marinate the Swordfish: Place the swordfish steaks in a ziplock bag or shallow dish. Pour the marinade over the fish, ensuring each piece is well-coated. Seal the bag (or cover the dish) and marinate the fish in the refrigerator for 30 minutes, turning the bag occasionally to ensure even marination.
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Make the Salsa: While the fish is marinating, prepare the tomato artichoke salsa. In a small bowl, combine the diced tomatoes, chopped artichoke hearts, green onion, frozen corn kernels, and cilantro. Toss the mixture gently to combine all the ingredients evenly. Taste the salsa and adjust the seasoning with additional salt and pepper if desired. Set aside to allow the flavors to meld.
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Grill the Swordfish: Preheat your grill to medium-high heat. Once heated, remove the swordfish from the marinade and discard any leftover marinade. Place the swordfish steaks on the grill and cook for approximately 5 minutes on one side. Carefully flip the steaks and grill for an additional 5 minutes on the other side. The fish should be cooked through and have nice grill marks.
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Serve: Remove the swordfish from the grill and transfer it to a serving platter. Generously top each steak with the vibrant tomato artichoke salsa. Serve immediately, enjoying the fresh flavors and the delightful combination of ingredients.
Cooking Tips
- For the best results, select swordfish steaks that are about 1-inch thick for even cooking.
- If you don’t have a grill, you can also use a grill pan or broil the swordfish in the oven.
- Feel free to customize the salsa with other vegetables, such as diced bell peppers or jalapeños, for added flavor and heat.
Enjoy this delicious and visually appealing dish, perfect for any occasion. The combination of marinated swordfish with the fresh and tangy salsa will have everyone asking for seconds!
