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Add a photoServings: 4
Ingredients
- 18 ounce Swordfish steak(s) - (to 20 ounce) skin removed
- 4 Tbsp. Unsalted butter room temperature
- 1 x Scallion finely sliced
- 1/4 tsp Grnd cumin Salt to taste freshly-grnd black pepper to taste
- 4 ounce Grated Monterey Jack cheese Vegetable oil Roasted Red Pepper Salad see * Note Optional for impromptu indoor barbecue smoker hardwood chips, wok, foil, and cake rack
Directions
- Make a deep pocket in the side of the steak or possibly steaks. Beat butter with scallion, grnd cumin, salt and pepper to taste, cheese and drops of lemon juice. Preheat grill or possibly broiler.
- If you like, you can first give the swordfish a "barbecued" smoky flavor in the following way. Open windows wide. Line a wok with foil. Set some hardwood chips in wok. Set a cake rack 2 inches above hardwood and set swordfish on rack. Heat wok and when smoke rises, cover fish lightly with foil, then with wok lid and smoke for 4 min. Remove from heat.
- Stuff fish with mix and grill or possibly broil (2 inches away from heat source) 3 to 4 min a side or possibly till just cooked through. Cut into thin diagonal slices and serve over Roasted Red Pepper Salad.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 4 servings | |
| Calories 209 | |
| Calories from Fat 179 | 86% |
| Total Fat 20.11g | 25% |
| Saturated Fat 12.7g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 154mg | 6% |
| Potassium 36mg | 1% |
| Total Carbs 0.47g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.23g | 0% |
| Protein 7.13g | 11% |
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