1/2 tablespoon Dijon mustard
3 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 medium tomato, peel, seed, and chop
1 shallot, minced
2 tablespoons chopped fresh basil
1/4 teaspoon crushed dried basil
1/4 teaspoon ground cumin
1/4 teaspoon crushed dried oregano
1/4 teaspoon thyme
1/8 teaspoon ground pepper
2 5-ounce swordfish steaks, 1 inch thick, rinse and pat dry
1. Light a grill.
2. Mix together the mustard, lemon juice, and vinegar in a bowl. Add the oil and whisk. Stir in the tomato, shallot, and basil.
3. In a separate bowl, mix together the basil, cumin, oregano, thyme, and pepper. Cover the swordfish with the basil mixture and let sit for 5 minutes.
4. Grill the swordfish for 3 to 5 minutes, turn over, and grill for another 3 to 5 minutes. Spoon the tomato mixture over each.
You can add more pepper if you desire.
Per Serving--
Calories: 236
Carbohydrates: 10g
Protein: 29g
Total Fat: 9g
Saturated Fat: 2g
Cholesterol: 55mg
Fiber: 1g
Sodium: 231mg
Dietary Exchange: 4 low fat protein, 1 vegetable