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Ingredients
Grilled Swordfish with Polenta
- For the swordfish
- 700 grams Swordfish
- 4 Tbsps Lime juice
- 4 Tbsps olive oil
- 400 grams Cherry tomatoes
- 1 small Lettuce
- salt
- freshly ground peppers
For the polenta: combine polenta with 500 ml (approximatley 2 cups) of boiling water and allow to swell. Add Parmesan and spread until about 1.5 cm (approximately 1/2 inch) thick on a baking sheet. Cool and cut polenta into pieces, brush with oil.
For the swordfish: rinse tomatoes. Rinse lettuce, cut lengthwise into pieces and spin dry. Whisk together 2 tablespoons of lime juice and 2 tablespoons of olive oil, season with salt and pepper. Rinse and pat dry fish, cut into bite-sized cubes and drizzle with 2 tablespoons of lime juice, season with salt and pepper and brush with remaining oil. Grill fish and polenta for about 2-3 minutes per side on a hot grill (place into aluminum foil pans). Grill tomatoes and lettuce for a few minutes. Arrange lettuce on plates and drizzle with salad dressing, top with fish, polenta and tomatoes. Serve.
(Percentage of daily recommendation)
| Calorie | 610 cal. | (29 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |