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Recipe by
Grilled swordfish is a light fish main course that is easy and quick to cook. Pair it with Grillo, straw-yellow in color with crystal-clear golden reflections. On the nose, fruity, floral, herbaceous notes can be perceived, along with citrus and yellow-fleshed and tropical fruit, grapefruit, melon and hints of pear, and finally broom, orange blossom and almond aromas. On the palate, the same sensations perceived on the nose return, along with delicate citrus and mineral notes, making it fresh, savory, intense and persistent.
Step 1 of 6: Wash the swordfish steaks thoroughly under running water, let them drain in a colander, and pat away any remaining water with paper towels.
Step 2 of 6: Heat the grill pan, grill, or nonstick pan for at least 3 minutes until very hot.
Step 3 of 6: Lay the swordfish steaks on the hot surface and cook for 4-7 minutes per side, depending on thickness.
Step 4 of 6: Turn the steaks gently and wait until fully cooked.
Step 5 of 6: Plate and season with a pinch of salt, pepper, a drizzle of olive oil added raw, and parsley.
Step 6 of 6: Serve with lemon slices to taste.
| Average values | Per serving150 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 684 kJ164 kcal | 456 kJ109 kcal |
| Fat | 6.3 g | 4.2 g |
| of which saturated fatty acids | 1.73 g | 1.15 g |
| Carbohydrates | 1.5 g | 1 g |
| of which sugars | 1.5 g | 1 g |
| Protein | 25.35 g | 16.9 g |
| Salt | 0.14 g | 0.09 g |
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In gray: not detectedDetected
In summary: Not suitable for vegans · Not suitable for vegetarians · Allergens detected: Fish
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
