Swordfish is definitely a steak kind of fish. It is great on the grill in the outside weather months with a little herbs and garlic for a delicious flavor. I like to plate this dish over sautéed purple cabbage to give it a bang when it comes to presentation. This is a great fish because it has a neutral flavor and pairs well with a good Chardonnay or a Sauvignon Blanc. Why eat if its not amazing, right? Now that your dish is amazing, lets look at its health benefits....
The most important part of this dish is the protein.
Health benefits of proteins include production and smooth functioning of enzymes and hormones and a proper cellular and muscular health. They facilitate molecular transportation, cell repair, and regeneration and provide mechanical and structural support to the bones and skin. Consumption of adequate protein ensures strong immune defense, efficient signaling of nerves and impulses, healthy hair, and maintenance of fluid balance in the body. Protein can also turn into an energy provider when required by the body.
Proteins are a group of biological compounds which are present in every live cell, organ, and tissue of the body. It is there in the form of enzymes, antibodies, hormones, and much more. Meaning ‘first’ or ‘of prime importance’ in Greek, proteins participate in every cellular process occurring in the body. They are responsible for the formation, regulation, repair, and protection of the body of each organism. They execute a range of functions within living beings including catalysis of enzymes, DNA replication communication, and coordination within the cells, molecular transportation from one location to another.
2-4 swordfish filets
1/4 cup olive oil
1 Tbs olive oil for the swordfish
4 tsp fresh chopped oregano
1 tsp fresh chopped parsley
1 tsp fresh minced garlic
2 tsp drained capers
Salt and Pepper to taste
Take one tablespoon of olive oil and brush each side of the swordfish filets, then salt and pepper each filet.
Place each filet on the grill and cook for roughly 5 minutes each side
Sauce: add oregano, parsley, garlic, capers, lemon and the olive oil to a bowl.
Mix the ingredients and season with salt and pepper to taste. Set aside.
When swordfish is done, plate and drizzle each with the sauce.