Swordfish With Cucumber Recipe
Ingredients
| Swordfish steak | 1 1⁄2 Pound | |
| Garlic | 2 Clove (10 gm) | |
| Chili powder | 1⁄4 Teaspoon | |
| Ground cloves | 1⁄8 Teaspoon | |
| Cucumber | 1 Large | |
| Olive oil/Vegetable oil | 1 Tablespoon | |
| Olive oil/Vegetable oil | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1⁄8 Teaspoon | |
| Salt | 1⁄8 Teaspoon | |
| Fennel seed | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1243 Calories from Fat 597
% Daily Value*
Total Fat 67 g102.8%
Saturated Fat 10.4 g52.2%
Trans Fat 0 g
Cholesterol 270 mg90%
Sodium 1108.3 mg46.2%
Total Carbohydrates 19 g6.2%
Dietary Fiber 3 g11.9%
Sugars 5.9 g
Protein 135 g270.7%
Vitamin A 26% Vitamin C 56.8%
Calcium 9.1% Iron 31.9%
*Based on a 2000 Calorie diet
Directions
Place in ungreased square baking dish, 8x8x2 inches.
Mix 1/4 cup lemon juice, 2 tablespoons oil, the garlic, chili powder, cloves and 1 teaspoon salt; pour over fish.
Cover and refrigerate at least 2 hours.
Cut cucumber lengthwise into fourths; remove seeds.
Cut each fourth lengthwise into thin slices.
Remove fish from marinade; reserve marinade.
Place fish on rack in broiler pan.
Set oven control to broil.
Broil fish with tops 2 to 3 inches from heat until light brown, about 5 minutes.
Turn carefully; brush with marinade.
Broil until fish flakes easily with fork, 5 to 8 minutes longer.
Heat 1 tablespoon oil in 10-inch skillet over medium heat until hot.
Add cucumber.
Cook and stir just until cucumber is crisp-tender, about 2 minutes.
Toss with 1 tablespoon lemon juice, 1/8 teaspoon salt and the fennel seed.
Serve cucumber with fish.
Chef
