19
Grilled Lime Sage Swordfish
Griddler
™
Function: Flat
Selector: Grill/Panini
Plates: Grill
Makes 8 servings
zest of 2 limes, finely chopped
2
cloves garlic, peeled, finely chopped
1/4
cup (50 ml) fresh sage leaves, finely chopped
1
tablespoon (15 ml) fresh rosemary leaves, finely chopped
1/3
cup (75 ml) fresh lime juice
1/2
cup (125 ml) extra virgin olive oil
1
teaspoon (5 ml) kosher salt
1/2
teaspoon (2 ml) freshly ground pepper
8
portions swordfish steak, 5-6 ounces (150-175 g) each
2
avocados, peeled and sliced lengthwise
Place lime zest, garlic, sage, rosemary, lime juice, olive oil, salt, and pepper in a
medium bowl and whisk until emulsified. Place swordfish in a 13x9x2-1/2 - inch
(32.5x22.5x6.25 cm) dish and add marinade. Turn fish to coat completely. Allow
to marinate for 30 minutes. (Do not marinate longer – the acid will begin to
“cook” the fish and give it a dry texture.)
Preheat Griddler
™
on High-Sear. When grill is hot, arrange the swordfish steaks
on both sides, evenly spaced. Grill for 3 to 4 minutes on each side. Internal
temperature of fish should be 145°F (63°C).
Serve garnished with avocado slices.
Nutritional information per serving:
Calories 312 (49% from fat) • carb. 4g • pro. 35g • fat 17g • sat. fat 3g •
chol. 67mg • sod. 327mg • calc. 28mg • fiber 3g
Spicy Grilled Flank Steak
Griddler
™
Function: Flat
Selector: Grill/Panini
Plates: Grill
Makes 8 servings
1
tablespoon (15 ml) kosher salt
1
tablespoon (15 ml) sweet paprika
2
teaspoons (10 ml) thyme
2
teaspoons (10 ml) marjoram
1-1/2
teaspoons (7 ml) granulated garlic
1-1/2
teaspoons (7 ml) dried minced onion
