Serve over a bed of baby spinach or arugula for a satisfying light meal. If fresh pineapples are in season, substitute sliced fresh pineapple rings for the canned and grill for 2 minutes on each side, basting when turning.
(modification of recipe originally from NoMoreToGo)
Serves 4
- 1 pound swordfish steaks, cut into 4 (4 ounce) pieces
- 1 cup crushed or pineapple pieces in 100% juice
Marinade:
- ½ teaspoon orange zest
- 1/3 cup fresh orange juice
- ½ teaspoon lime zest
- ¼ cup fresh lime juice
- 1 tablespoon sesame oil
- 1 tablespoon grape seed oil
- 2 tablespoons chili garlic sauce
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground ginger
Combine marinade ingredients in a medium bowl with a whisk. Set aside ¼ cup marinade for basting. Place swordfish in shallow dish and pour all but 1 tablespoon of the remaining marinade over the fish. Add the pineapple to the marinade bowl with the 1 tablespoon remaining marinade. Let sit for 20-30 minutes at room temperature.
Place pineapple mixture in a small saucepan and heat for 5 minutes on medium-low heat, stirring occasionally.
Grill swordfish over medium-high heat for 3 – 4 minutes on each side (until it is firm to the touch), basting when turning.
Nutritional Info/Serving: Calories 219, Fat 9 g, Protein 23 g, Carbs 10 g
21 Day Fix Container Equivalents/Serving: 1 Red, 0.5 Purple, 1 tsp
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