Swordfish with Dill-Caper Sauce
A piquant sauce flavored with dill weed, lemon and capers brightens grilled swordfish steaks. Sprinkle crushed croutons on top to finish the dish.
- 1/2 cup mayonnaise
- 2 tablespoons snipped fresh dill weed
- 2 tablespoons non-pareil capers plus 1 tablespoon caper brine
- 1 tablespoon lemon juice
- 1 garlic clove, pressed
- 1/4 teaspoon coarsely ground black pepper
- 6 swordfish or halibut steaks, cut 3/4-1 inch thick (6-8 ounces each)
- Salt and additional coarsely ground black pepper
- 1 tablespoon olive oil
- 1/2 cup seasoned croutons
Prepare grill for direct cooking over medium coals. In Small Batter Bowl, combine mayonnaise, dill weed, capers, caper brine, lemon juice, garlic pressed with Garlic Press and black pepper; whisk until blended. Cover; refrigerate until ready to serve.
Rinse swordfish under cold water; pat dry with paper towels. Season swordfish on both sides with salt and additional black pepper; lightly brush with oil. Place swordfish on lightly greased grid of grill. Grill, covered, 8-10 minutes or until swordfish flakes easily with a fork, turning once using BBQ Turner. Remove swordfish from grill to serving platter and cover loosely with foil.
Coarsely crush croutons in resealable plastic food storage bag using flat side of Meat Tenderizer. To serve, spoon sauce onto serving plates. Place swordfish steaks onto sauce; sprinkle with croutons.
- 6 servings of 1 swordfish steak with 2 tablespoons sauce
Nutrients per serving:
Calories 380, Total Fat 24 g, Saturated Fat 4.5 g, Cholesterol 75 mg, Carbohydrate 3 g, Protein 34 g, Sodium 550 mg, Fiber 0 g
U.S. Diabetic exchanges per serving:
1/2 vegetable, 4 1/2 medium-fat meat (0 carb)
Capers are the flower buds of a bush native to the Mediterranean. They vary in size and are commonly pickled and packed in a vinegar brine. Small jars of capers can be found in the condiment section of most supermarkets.