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Asian Swordfish
Source: dLife

Grilled swordfish with soy sauce and mushrooms.

Rating:
Prep Time: 10 minutes
Cook Time: 8 minutes
Difficulty: Easy

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
2 Fat , 1/2 Vegetables , 4 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 tbsp  Japanese rice wine
2 tbsp  low sodium soy sauce
3 tsp  sesame oil
2 tsp  fresh ginger root
2 tsp  sugar
0 1/4 tsp  black pepper
1 1/2 lb  swordfish fillets
1 tbsp  vegetable oil
1 lb  fresh mushroom slices
2 each  fresh green onions
0 1/4 cup  fresh cilantro
1 pinch  salt
Directions
  1. In 2-quart dish, combine wine, soy sauce, 2 teaspoons sesame oil, ginger, sugar, and pepper.
  2. Add swordfish; turn to coat. Cover and refrigerate at least 2 hours.
  3. In medium skillet, heat vegetable oil over high. Add mushrooms, cook and stir until well browned.
  4. Remove from heat, stir in onions, cilantro, salt, and remaining 1 teaspoon sesame oil, keep warm.
  5. Remove swordfish from marinade, discard marinade. Lightly oil grill to prevent sticking.
  6. Grill swordfish over medium-hot coals about 4 minutes per side until swordfish flakes easily when tested with fork.
  7. Spoon mushroom mixture over swordfish. Serve.

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