4 Serves
72 Mins
In a small bowl, whisk together the mayonnaise, lemon juice, minced garlic, fresh basil, fresh thyme, fresh tarragon, and dill.
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Vitamin E
3 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
56 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
163 mg / 1,250 mgPotassium
344 mg / 4,700 mgSodium
124 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
5 g / 20 gCholesterol
44 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Season the herb sauce with salt and pepper to taste.
Grease an 8-inch square baking dish with a small amount of butter.
Coat both sides of the swordfish steaks evenly with the prepared herb sauce, place them into the baking dish, and refrigerate for 30 minutes.
Preheat your oven to 200°C.
Pour the white wine over the swordfish steaks in the baking dish and bake for approximately 17 minutes, or until the fish is opaque and flakes easily with a fork.
41
g56
g22
g
