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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Asian Swordfish

Source: dLife

Grilled swordfish with soy sauce and mushrooms.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	226.4

Total Carbs	4.0 g

Dietary Fiber	0.7 g

Sugars	2.0 g

Total Fat	10.0 g

Saturated Fat	2.1 g

Unsaturated Fat	2.8 g

Potassium	648.0 mg

Protein	27.6 g

Sodium	267.3 mg

Dietary Exchanges 10.0 Fat, 0.4 Vegetables, 0.0 Other Carbs, 3.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.0
3 tbsp Japanese rice wine 2.0
2 tbsp low sodium soy sauce 3.0
3 tsp sesame oil 2.0
2 tsp fresh ginger root 2.0
2 tsp sugar 0.25
0 1/4 tsp black pepper 1.5
1 1/2 lb swordfish fillets 1.0
1 tbsp vegetable oil 1.0
1 lb fresh mushroom slices 2.0
2 each fresh green onions 0.25
0 1/4 cup fresh cilantro 1.0
1 pinch salt

Directions

In 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.
In medium skillet, heat vegetable oil over high. Add mushrooms, cook and stir until well browned.
Remove from heat, stir in onions, cilantro, salt, and remaining 1 teaspoon sesame oil, keep warm.
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.