Asian Swordfish

Source: dLife

Grilled swordfish with soy sauce and mushrooms.

Nutrition Facts
Makes 4 servings
Amount Per Serving
Calories	341.5
Total Carbs	6.3g
Dietary Fiber	0.9g
Sugars	3.7g
Total Fat	15g
Saturated Fat	3.2g
Unsaturated Fat	11.8g
Potassium	0mg
Protein	41.3g
Sodium	399.8mg
Dietary Exchanges 2 1/4 Fat, 1/2 Vegetable, 5 1/2 Very Lean Meat
See the Detailed Nutritional Analysis
Powered by ESHA

3 tbsp Wine, rice, Japanese (or sherry)
2 tbsp low sodium soy sauce
3 tsp sesame oil , divided (dark)
2 tsp fresh ginger root , minced
2 tsp sugar
0.25 tsp black pepper
1.5 lb swordfish fillets (halibut or salmon fillets)
1 tbsp vegetable oil
1 lb fresh mushroom slices
2 floz fresh chopped green onion , or sliced
0.25 cup fresh cilantro
1 pinch salt

1 In a 2-quart dish, combine wine, soy sauce, 2 teaspoons sesame oil, ginger, sugar and pepper. Add swordfish; turn to coat. Cover and refrigerate at least 2 hours.
2 Heat vegetable oil in medium skillet over high heat. Add mushrooms, cook and stir until well browned. Remove from heat, stir in onions, cilantro, salt and remaining 1 teaspoon sesame oil, keep warm.
3 Remove swordfish from marinade, discard marinade. Lightly oil grill to prevent sticking. Grill swordfish over medium-hot coals about 4 minutes per side until swordfish flakes easily when tested with fork. Spoon mushroom mixture over swordfish. Serve.

When grilling, consider using a grill basket for fish because it can break apart easily. Spray the basket with nonstick cooking spray or lightly brush with vegetable oil before adding the fish.