Grilled Swordfish with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 284 cal. | (14 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 17.8 mg | (148 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 794 mg | (20 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 77 μg | (39 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 235 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 6 g |
Preparation steps
Rinse and peel the eggplant and summer squash. Trim ends of the summer squash and cut lengthwise into 3-4 mm (approximately 1/4-inch) thin slices. Cut eggplant into 2-3 mm (approximately 1/8-inch) thin slices. Season both with salt and let stand to draw out water.
Rinse the swordfish, pat dry and cut into 12 thin slices. Mix honey, mustard, 2-3 tablespoons oil and lemon juice and season with salt and pepper. Brush over swordfish slices and cook on the preheated grill for 1-2 minutes on each side.
Pat vegetables dry and drizzle with the remaining oil. Season with salt and pepper and cook on the grill about 1-2 minutes on each side.
Arrange fish and vegetables on plates, sprinkle with parsley and serve garnished with rosemary, lettuce leaves and lemon wedges, if desired.
