Get big flavor from just a few simple ingredients. Grilling brings out the sweetness of bok choy, making it a terrific match for meaty swordfish steaks.
- 2 1/2 tablespoons reduced-sodium tamari
- 2 tablespoons unsalted butter melted
- 2 teaspoons lemon juice
- 1 1/2 teaspoon prepared chili-garlic paste
- 4 (6-ounce) swordfish steaks, about 1 inch thick
- 4 baby bok choy halved lengthwise
Prepare a grill for medium-high heat cooking. In a small bowl, whisk together tamari, butter, lemon juice and chili-garlic paste. Brush swordfish and bok choy with some of the tamari mixture. Grill swordfish and bok choy, turning and brushing occasionally with remaining tamari mixture, until swordfish is almost opaque in the center (fish will continue cooking off grill) and bok choy is browned and softened, 7 to 8 minutes.
Per serving: 340 calories (150 from fat), 17g total fat, 6g saturated fat, 115mg cholesterol, 850mg sodium, 11g carbohydrates (4g dietary fiber, 6g sugar), 37g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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