Grilled Swordfish with Coriander and Orange
Serves 2
Ingredients
- 2 swordfish steaks
- 2 tablespoons whole grain mustard
- 2 tablespoons coriander seeds (coarsely crushed)
- 2 tablespoons rosemary needles (coarsely chopped)
- Kosher salt (to taste)
- Pepper (to taste)
- 1 satsuma orange (cut in half)
- 1 teaspoon high heat cooking oil
Directions
- Preheat oven to 400°F.
- Pat fish dry with paper towels. Rub all over with mustard. Evenly sprinkle both sides of fish with coriander, rosemary, salt, and pepper.
- Heat a cast iron grill pan on high until smoking. Brush pan lightly with oil. Lay swordfish on grill. Place satsuma halves cut-side down on empty part of pan. Sear both fish and orange 2 to 3 minutes until dark grill lines appear. Rotate 90 degrees and cook 2 to 3 minutes more to create a crosshatch pattern. Remove satsumas and set aside. Flip over swordfish and transfer grill pan to oven.
- Roast 5 to 6 minutes until fish is cooked through and a probe thermometer entered into the thickest part reads 130°F.
- Remove fish from pan and set on warm plate. Squeeze grilled satsuma over fish and serve.
Nutrition
Amount Per Serving (based on 2 servings)- Calories: 260
- Fat: 12.0 g
- Saturated Fat: 2.5 g
- Trans Fat: 0.0 g
- Cholesterol: 85.0 mg
- Sodium: 350.0 mg
- Carbohydrates: 8.0 g
- Fiber: 3.0 g
- Added Sugars: 0.0 g
- Sugar: 5.0 g
- Protein: 26.0 g