4 Serves
30 Mins
Using a sharp knife and cutting board, trim the swordfish steaks to remove any skin or dark, bloodline portions.
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Vitamin E
1 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
24 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
158 mg / 1,250 mgPotassium
436 mg / 4,700 mgSodium
72 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
1 g / 28 gSugar
8 g / 50 gSaturated Fat
3 g / 20 gCholesterol
48 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Season the swordfish steaks lightly with salt and pepper and a sprinkle of garlic salt on both sides.
In a mixing bowl, combine the diced melon, fresh mint, fresh basil, lime juice, and honey. Stir well and set aside to allow the flavors to meld.
Preheat your grill or grill pan to medium-high heat. Grill the swordfish steaks for 2 to 3 minutes per side, depending on the thickness of the fish, until cooked through.
Remove the swordfish from the heat and let it rest for 1 to 3 minutes. Top each steak with a thin shaving of butter and a final touch of salt and pepper.
Serve the grilled swordfish steaks immediately, placing them directly atop the prepared melon salsa.
25
g95
g20
g
Yemeni
