16 oz swordfish fillets
⅓ cup olive oil
1 Lime, juiced
¼ cup fresh basil leaves
2 tsp salt
1 tsp freshly ground black pepper
Place fish fillets in a small pan.
Drizzle with half the olive oil, pepper, and lime juice.
Crush basil leaves lightly and coat the surface of the fish with basil leaves.
Place remaining basil leaves in the liquid sitting in the pan.
Let marinate for 1 hour.
Heat a grill to high.
Once the grill is thoroughly heated, place the fish fillets on the grill.
Baste with remaining olive oil using a pastry brush and sprinkle with salt.
Grill on one side for approximately 10 minutes, then turn.
Continue to baste with olive oil.
Remove fish from grill when internal temperature reaches 125 degrees F, or when fish flakes easily with fork.
Serve with lime wedge.
Sugar: 1g
:
Calcium: 28mg
Calories: 658kcal
Carbohydrates: 4g
Cholesterol: 150mg
Fat: 51g
Fiber: 1g
Iron: 1mg
Potassium: 982mg
Protein: 45g
Saturated Fat: 9g
Sodium: 2511mg
Vitamin A: 430IU
Vitamin C: 10mg
