Grilled Swordfish with Roasted Lemons
No lemon butter here. Instead, lemon wedges roast for an hour with a pinch of sugar and salt until soft and almost candied. Squeezed over the firm, meaty swordfish, they give a juice that is bright and mellow at the same time.
- Serves
- 4
- Prep
- 10 min
- Cook
- 1 hr 10 min
- Serving size
- 1 fillet (170 g / 6 oz raw)
Ingredients
- 2 lemons, cut into quarters, seeds removed
- 1 tbsp sugar
- ¼ tsp sea salt
- 4 swordfish fillets, 170 g (6 oz) each
- ½ tsp canola oil
- ½ tsp chopped garlic
- 15 g (¼ cup) flat-leaf parsley, chopped
- Cooking spray
Method
- Heat the oven to 190°C (375°F).
- In a small bowl, gently toss the lemon wedges with the sugar and salt. Arrange them in a shallow baking dish, cover with foil and roast for about 1 hour, until soft and lightly browned.
- Heat the broiler (grill) and set a rack 10 cm (4 in) from the heat. Lightly coat a baking pan with cooking spray.
- Lay the fillets in the pan, brush with the oil and top with the garlic. Broil for about 5 minutes per side, until the fish is opaque all the way through.
- Plate the fish, squeeze a roasted lemon wedge over each fillet and scatter with parsley. Serve with a second wedge on the side.
Cook’s tip
If you are limiting swordfish because of mercury, use another firm fish: halibut, mahi-mahi, sea bass, cod or snapper.
Variation
The roasted lemons can be made a day ahead and kept in the fridge. They are just as good with grilled chicken.
Nutrition per serving
Values reproduced from the supplied recipe document.
- Energy
- 280 kcal
- Protein
- 34 g
- Carbohydrate
- 9 g
- of which sugars
- 4 g
- Fat
- 12 g
- of which saturates
- 3 g
- Fiber
- 0 g
- Sodium
- 287 mg
Also suits the DASH diet and diabetes meal plans. Added sugars: 3 g. Fiber: trace.