Grilled Swordfish With Mustard-Dillweed Dressing - 3.5g Carbs, 0g Fiber
From: Oxmoor House
Firm-fleshed fish like swordfish are great for grilling — and the
dressing adds an extra zip.
Servings: 4
Contains Dairy
GERD-Friendly
Heart-Healthy
Diabetes-Friendly
Prep Time: 5 min
Cook Time: 14 min
Total Time: 19 min
Cooking spray
16 oz swordfish steaks, 4 (4-oz) steaks
1/3 cup yogurt, low-fat plain
2 Tbsp mayonnaise, nonfat
2 Tbsp dill weed, fresh, chopped OR 2 tsp dried dillweed
2 tsp mustard, dijon-style
1/8 tsp salt
Sprig(s) dill weed, fresh, optional
1. Coat grill rack with cooking spray; place on grill over medium-hot
coals (350 degrees F to 400 degrees F ). Place fish on rack; grill,
covered, 7 minutes on each side or until fish flakes easily when
tested with a fork.
2. While fish cooks, combine yogurt and next 4 ingredients in a small
bowl. Serve mustard-dillweed dressing with fish. Garnish with dillweed
sprigs, if desired.
Servings: 4
Nutrition per Serving:
162 Calories, 5g Total Fat, 1.5g Saturated Fat, 45mg Cholesterol,
357mg Sodium, 3.5g Carbs, 0g Dietary Fiber, 23.5g Protein
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