Wednesday, January 24, 2007

Swordfish with roasted lemons

2 lemons, quartered, seeds removed
1 tablespoon sugar
1/4 teaspoon sea salt
4 swordfish fillets, each 6 ounces
1/2 teaspoon canola oil
1/2 teaspoon chopped garlic
1/4 cup chopped parsley

Preheat the oven to 375 F.

In a small bowl, add the lemon wedges, sugar and salt. Toss gently to coat evenly. Place the lemons in a shallow baking dish and cover with aluminum foil. Roast until soft and slightly browned, about 1 hour.

Preheat the broiler (grill). Position the rack 4 inches from the heat source. Lightly coat a baking pan with cooking spray.

Place the swordfish fillets in the prepared baking pan. Brush with canola oil and top with garlic. Broil (grill) until the fish is opaque throughout when tested with a tip of a knife, about 5 minutes on each side.

Transfer the fish to individual plates. Squeeze 1 roasted lemon over each fillet and sprinkle with parsley. Serve with another roasted lemon wedge on the side.

Nutritional Analysis

Serving size: 1 fillet
Calories : 235
Cholesterol : 66 mg
Protein : 34 g
Sodium : 302 mg
Carbohydrate : 9 g
Fiber : trace
Total fat : 8 g
Potassium : 590 mg
Saturated fat : 2 g
Calcium : 46 mg
Monounsaturated fat :
3 g

Recipe From:Mayoclinic

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