Fishing for swordfish is exciting, and you can use this recipe for any white meat fish.
- 3/4-cup butter, softened
- 1 tablespoon lemon juice
- 1-1/2-teaspoons dried minced onion
- 1-1/2-teaspoons garlic salt
- 1-1/2-teaspoons dried parsley flakes
- 3/4-teaspoon dillweed
- 1/4-teaspoon sugar
- 1/4-teaspoon pepper
- 4 swordfish steaks, 1-inch thick
In a small bowl, combine the first eight ingredients; let stand for 30 minutes. Spread 1 tablespoon of herbed butter over each fish steak. Using long-handled tongs, moisten a paper towel with cooking oil, and lightly coat the grill rack. Grill fish, butter-side down, covered, over medium heat or broil, buttered side up, 4 inches from the heat for 5-1/2 minutes. Spread 1 tablespoon herbed butter over each fish steak; turn and spread with remaining butter. Grill or broil 5-6 minutes longer, or until the fish flakes easily with a fork.
Because fish is low in calories and cholesterol, it makes an ideal main course for people conscious about their hearts, their calorie intake and their health. A complete-protein food, 1/4-pound lean fish supplies a person with 1/2 of their daily protein needs. Fish has all nine essential amino acids required by man, is easily-digestible and contains needed vitamins and minerals. For more than 100 fish recipes as well as more than 100 dishes to accompany fish, click here for the cookbook “Fish & Fixings” (http://nighthawkpublications.com/fishing/fishfixings.htm). John and Denise Phillips will share with you years of experience in bringing their favorite fish to the dinner table in fun and delicious ways. From appetizers to desserts and everything in-between, this book will show you how to make the most of your fresh or saltwater catch of the day.