Grilled Swordfish with Lemon and Parsley (Pez Espada a la Parrilla con Limón y Perejil)
This recipe for Pez Espada a la Parrilla con Limón y Perejil (Grilled Swordfish with Lemon and Parsley) is a classic dish from Aragonese cuisine that highlights the fresh flavors of the Mediterranean. The combination of swordfish, lemon, and parsley creates a light and flavorful dish that is perfect for a summer meal.
Ingredients
- 4 swordfish steaks
- 2 lemons, juiced
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, mix the lemon juice, chopped parsley, salt, and pepper.
- Brush the swordfish steaks with olive oil and season with salt and pepper.
- Grill the swordfish for 4-5 minutes on each side, or until it is cooked through and has grill marks.
- Remove the swordfish from the grill and drizzle the lemon and parsley mixture over the steaks.
- Serve the grilled swordfish with a side of your choice and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 30g
- Fat
- 12g
- Carbohydrates
- 3g
Supplies
Grill Tongs Bowl Brush
Tools
Knife Cutting board
Serving suggestions
Serve the grilled swordfish with a side of roasted vegetables and a glass of white wine for a complete meal.
Tips & tricks
For best results, make sure the grill is well-oiled before placing the swordfish steaks to prevent sticking.
Cost
$20