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Swordfish With Cucumber Recipe
|Swordfish steak||1 1⁄2 Pound|
|Garlic||2 Clove (10 gm)|
|Chili powder||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Olive oil/Vegetable oil||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Fennel seed||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1107 Calories from Fat 464
% Daily Value*
Total Fat 52 g79.8%
Saturated Fat 8.4 g41.8%
Trans Fat 0 g
Cholesterol 270 mg
Sodium 865.6 mg36.1%
Total Carbohydrates 17 g5.7%
Dietary Fiber 2.9 g11.6%
Sugars 5.6 g
Protein 135 g270.5%
Vitamin A 25.9% Vitamin C 45.3%
Calcium 9% Iron 31.4%
*Based on a 2000 Calorie diet
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.
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.