Directions
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 (per serving)
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
Dietitian's tip-
Instead of lemon butter, this fish is served with roasted lemon or
lime wedges for a cleaner, lighter taste.
Note- The Food and Drug Administration recommends that
women who might become pregnant, pregnant women, nursing
mothers and children younger than age 5 should avoid eating
swordfish because they may contain high levels of mercury and
other toxins. Substitutes for swordfish include halibut, mahi-
mahi, sea bass, cod, snapper or other firm-textured fish.
Originally Submitted
7/16/2009
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