Grilled Swordfish

 

Grilled Swordfish
1 pound fresh swordfish fillets
1   fresh fennel bulb, cut into 1/2-inch cubes
1/2 cup chopped fresh fennel greens
3/4 cup skim milk
1/2   fresh lime, cut into wedges
1/2   fresh lemon, cut into wedges
  • Arrange swordfish in a shallow dish.
  • Layer cubed fennel bulb and half the chopped fennel greens over and around swordfish.
  • Pour milk over top (milk gives moisture to the fish without leaving a milk taste).
  • Let stand 1 hour at room temperature. Drain.
  • Prepare coals.
  • Cover the grill grid with foil.
  • Grill swordfish over hot coals 3-4 minutes on each side, or just until fish flakes easily when tested with a fork.
  • Serve on a bed of remaining fresh fennel greens.
  • Garnish with lemon and lime wedges.
Recipe borrowed from Choices for a Healthy Heart by Joseph C. Pisccatella.

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