Grilled Chile-Garlic Swordfish

Grilled Chile-Garlic Swordfish
Contributor

Whole Foods Market

Big flavor from just a few simple ingredients. Grilling brings out the sweetness of bok choy, making it a terrific match for meaty swordfish steaks.

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4
Servings
53
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 1/2  Tablespoons  reduced-sodium tamari
  • 2  Teaspoons  lemon juice
  • 1 1/2  Teaspoon  chile-garlic paste
  • Four  6-ounce swordfish steaks, about 1-inch thick
  • baby bok choy, halved lengthwise
  • 2  Tablespoons  unsalted butter, melted

Directions

Prepare a grill for medium-high heat cooking. In a small bowl, whisk together the tamari, butter, lemon juice, and chile-garlic paste. Brush the swordfish and bok choy with some of the tamari mixture. Grill the swordfish and bok choy, turning and brushing occasionally with the remaining tamari mixture, until swordfish is almost opaque in the center (fish will continue cooking off grill) and bok choy is browned and softened, 7 to 8 minutes.

Nutritional Facts

Total Fat
4g
6%
Sugar
1g
1%
Saturated Fat
1g
4%
Carbohydrate, by difference
3g
2%
Protein
2g
4%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
7mg
1%
Choline, total
8mg
2%
Folate, total
6µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
20mg
6%
Niacin
1mg
7%
Phosphorus, P
43mg
6%
Selenium, Se
1µg
2%
Sodium, Na
548mg
37%
Water
10g
0%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.