GRILLED SWORDFISH IN LIME-CILANTRO MARINADE
1/4 cup dry vermouth
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon reduced-sodium soy sauce or tamari sauce
1/8 teaspoon mixed-herb seasoning salt
4 (5-ounces each) swordfish steaks, 1 inch thick
In a small bowl, combine vermouth, lime juice, cilantro, oil, soy or tamari sauce and salt.
Place swordfish on a large shallow plate. Pour marinade over the top; turn to coat fish. Cover and refrigerate for one hour.
WHEN READY TO COOK:
Prepare grill for medium heat. Grill swordfish for six to eight minutes, or until fish flakes easily when tested with a fork, turning once.
Meanwhile, drain marinade into small saucepan. Bring to rolling boil; boil for one minute, stirring constantly. Remove from heat and pour over grilled fish. Serve immediately.
Servings: 4
Per six-ounce serving: 225 calories, nine grams fat, 55
milligrams cholesterol, 323 milligrams sodium.
Adapted from source: Weight Watchers Slim Ways Grilling
1/4 cup dry vermouth
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon reduced-sodium soy sauce or tamari sauce
1/8 teaspoon mixed-herb seasoning salt
4 (5-ounces each) swordfish steaks, 1 inch thick
In a small bowl, combine vermouth, lime juice, cilantro, oil, soy or tamari sauce and salt.
Place swordfish on a large shallow plate. Pour marinade over the top; turn to coat fish. Cover and refrigerate for one hour.
WHEN READY TO COOK:
Prepare grill for medium heat. Grill swordfish for six to eight minutes, or until fish flakes easily when tested with a fork, turning once.
Meanwhile, drain marinade into small saucepan. Bring to rolling boil; boil for one minute, stirring constantly. Remove from heat and pour over grilled fish. Serve immediately.
Servings: 4
Per six-ounce serving: 225 calories, nine grams fat, 55
milligrams cholesterol, 323 milligrams sodium.
Adapted from source: Weight Watchers Slim Ways Grilling
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