CryoCove Recipe

Grilled Swordfish

Name: Grilled Swordfish
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 swordfish steaks (6 oz each); 2 tbsp olive oil; 2 tbsp capers; 1 lemon; 1 cup cherry tomatoes, halved; 1/4 cup mixed olives, halved; 2 tbsp fresh parsley; 1 clove garlic, minced

Thick-cut swordfish steaks grilled with a zesty lemon-caper sauce, served alongside a fresh tomato-olive salad.

Prep

10m

Cook

10m

Total

20m

Servings

Calories

420

Macro Breakdown

Protein40g (54%)

Carbs10g (14%)

Fat24g (32%)

Diet

omnivorepescatariangluten-freeketopaleo

Goal

performancelongevity

Pillar Benefits

FoodMoveCold

Ingredients

2 swordfish steaks (6 oz each)
2 tbsp olive oil
2 tbsp capers
1 lemon
1 cup cherry tomatoes, halved
1/4 cup mixed olives, halved
2 tbsp fresh parsley
1 clove garlic, minced

Instructions

1
Brush swordfish with 1 tbsp olive oil and season with salt and pepper.
2
Grill over high heat for 4-5 minutes per side until just opaque in the center.
3
Toss cherry tomatoes, olives, capers, garlic, and remaining olive oil with lemon juice.
4
Plate swordfish and spoon the tomato-olive salad on top.
5
Garnish with fresh parsley.

Tips

*Swordfish is a meaty fish that holds up perfectly on the grill.
*Don't overcook — it should be slightly pink in the center.

Frequently Asked Questions

How many calories are in Grilled Swordfish?

Grilled Swordfish has 420 calories per serving with 40g of protein. It's a great option for a healthy dinner meal.

How long does it take to make Grilled Swordfish?

This recipe takes 10 minutes of prep and 10 minutes of cooking, for a total of 20 minutes from start to finish.

Is Grilled Swordfish suitable for special diets?

Yes, this recipe is compatible with the following diets: omnivore, pescatarian, gluten-free, keto, paleo. Check the full ingredient list to confirm it meets your specific needs.

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Instructions

Brush swordfish with 1 tbsp olive oil and season with salt and pepper.

Grill over high heat for 4-5 minutes per side until just opaque in the center.

Toss cherry tomatoes, olives, capers, garlic, and remaining olive oil with lemon juice.

Plate swordfish and spoon the tomato-olive salad on top.

Garnish with fresh parsley.