Baked Swordfish Recipe
Daily Value: 13%
Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||7µg||2%|
|Fatty acids, total monounsaturated||9g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
This is one of the easiest recipes to make delicious and healthy fish. It is also the way I prefer eating swordfish, as it reminds me of my childhood. My mom would always make it this way at home and when there was swordfish for lunch or dinner I would always be happy. This is a very good dish for children who do not enjoy eating fish too much, as swordfish steaks do not have bones. You can serve it with a simple green or tomato salad.
- 2 cloves garlic, chopped roughly
- 2 tablespoons extra-virgin olive oil
- Salt, to taste
- 4 swordfish steaks
- Juice of 1 lemon
- 2 tablespoons flat-leaf parsley, chopped
Preheat a convection oven to 350 degrees.
Put the chopped garlic together with the extra-virgin olive oil and a sprinkle of salt in a nonstick oven-safe skillet. Put the swordfish steaks on top and rub them around the pan. Turn them over, so they are all coated in oil and garlic, and add a little extra salt on top of each steak.
Bake for about 15 minutes. Then, add the lemon juice and chopped parsley and bake for another 5 minutes.
Special Designations: Kid-friendly, Healthy
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