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Sesame Ginger Swordfish
Source: dLife

Grilled swordfish steaks on top of a watercress/onion salad with sesame/vinegar dressing.

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

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 301.3
Total Carbs 5.6 g
Dietary Fiber 0.9 g
Sugars 1.5 g
Total Fat 12.9 g
Saturated Fat 2.6 g
Unsaturated Fat 0.2 g
Potassium 180.1 mg
Protein 36.3 g
Sodium 603.1 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables
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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2 tsp  anise seed
2 tsp  ground ginger
2 tsp  white pepper
0 1/2 tsp  black pepper
0 1/4 tsp  salt
0 1/2 tsp  olive oil
24 oz  swordfish steaks
4 cup  fresh watercress, chopped
0 1/2 cup  red onion, sliced
0 1/4 cup  Chinese rice wine
2 tbsp  low sodium soy sauce
1 tbsp  fresh ginger root
1 tbsp  sesame oil
2 tsp  cold water
1 tsp  sugar
0 1/4 tsp  black pepper
4 tsp  toasted sesame seeds
  1. Preheat grill.
  2. Combine anise seeds, ginger, white and black pepper, and salt. Reserve.
  3. Lightly coat olive oil on both sides of swordfish. Massage anise seed mixture onto both sides of swordfish.
  4. Arrange swordfish on grill rack and cook 5 minutes per side, fish should flake easily when finished. Let rest for a few minutes.
  5. Mix watercress and onion in a large bowl.
  6. In a jar with a lid, mix vinegar, soy sauce, ginger, sesame oil, water, sugar, and pepper. Tightly close lid and shake until fully combined.
  7. Spoon over watercress and mix gently. Move watercress on a serving platter and lay swordfish on top. Garnish with toasted sesame seeds.

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