- follow:
• 4 swordfish steaks
• 2 whole elephant garlic bulbs, unpeeled
• olive oil
• 1/4 tsp. lemon-pepper seasoning
• 1/4 tsp. ground red pepper
• (Substitutions: tilefish, sea bass)
Put whole garlic on very hot grill. Lightly coat swordfish with olive oil and sprinkle with seasonings. Refrigerate. After garlic has cooked approximately 15 minutes, remove swordfish from refrigerator and place on grill for 4 minutes. turn. Grill garlic and swordfish for approximately 4 to 5 more minutes until internal temperature of fish reaches 145 F. Place cooked swordfish on serving plate. Squeeze garlic straight out of the cloves and spread across top of fish. Serves 4
Calculations per Serving: 192 Calories, 7 gm total fat, 2 gm saturated fat 53 mg cholesterol, 144 mg sodium, Diabetic Exchanges: 3 1/2 meat