Grilled Swordfish Sandwiches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 477 cal. | (23 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 24.84 g | (21 %) | ||
| Carbohydrates | 33.06 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.85 g | (10 %) |
| Vitamin A | 168.78 mg | (21,098 %) | ||
| Vitamin D | 18.82 μg | (94 %) | ||
| Vitamin E | 3.53 mg | (29 %) | ||
| Vitamin B₁ | 0.41 mg | (41 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 18.31 mg | (153 %) | ||
| Vitamin B₆ | 0.89 mg | (64 %) | ||
| Folate | 92.93 μg | (31 %) | ||
| Pantothenic acid | 0.68 mg | (11 %) | ||
| Biotin | 6.23 μg | (14 %) | ||
| Vitamin B₁₂ | 1.84 μg | (61 %) | ||
| Vitamin C | 52.12 mg | (55 %) | ||
| Potassium | 978.41 mg | (24 %) | ||
| Calcium | 76.54 mg | (8 %) | ||
| Magnesium | 61.44 mg | (20 %) | ||
| Iron | 2.28 mg | (15 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.22 mg | (15 %) | ||
| Saturated fatty acids | 4.58 g | |||
| Cholesterol | 88.45 mg |
Ingredients
- Ingredients
- 1 shallot
- 1 red chili pepper
- 4 green Tomatoes
- 4 Tbsps olive oil
- 1 Lime (juice)
- 1 Tbsp soy sauce
- salt
- freshly ground peppers
- sugar
- 1 red onion
- ½ handful cilantro
- 4 Swordfish fillet (each 180 grams)
- 4 White rolls (such as Ciabatta)
Preparation steps
Peel the shallot and finely chop. Rinse the chile pepper, remove the stem and cut into thin rings. Rinse, core and finely dice the tomatoes. In a bowl, mix the shallot, chile pepper and tomatoes with 2 tablespoons olive oil, half the lime juice and the soy sauce. Season the salsa with sugar, salt and pepper (it should be spicy).
Peel the red onion and cut into thin rings. Rinse the cilantro, shake dry and pluck off the leaves.
Rinse the fish steaks and pat dry, sprinkle with the remaining lime juice and season with salt and pepper. Heat the grill and lightly oil the grates, or heat a grill pan with a little oil and grill the fish about 3 minutes per side. Halve the buns horizontally and brush the lower bun halves with the remaining oil. Grill cut sides down until crispy.
Place the fish on the bun bottom and spoon some salsa over. Top with onions and cilantro and serve.
