Broiled Swordfish Steak With Rosemary

Ingredients

• 4 8-ounce pieces swordfish (or 1 2-pound steak)
• 3 tablespoons olive oil
• Juice 1 lemon
• 1 tablespoon fresh thyme leaves, chopped (or 1/2 teaspoon dried)
• Coarse salt and freshly ground pepper to taste
• 2 shallots, coarsely chopped
• 4 ripe tomatoes, peeled, skinned and chopped (or 1 1/2 cups canned)
• 1 tablespoon fresh rosemary leaves, chopped (or 1 teaspoon dried)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    461 calories; 25 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 46 grams protein; 149 milligrams cholesterol; 315 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Wipe the swordfish dry with paper towels. Combine two tablespoons olive oil with the lemon juice, thyme, salt and pepper. Brush the mixture on the swordfish and marinate for one hour.
2. Preheat broiler to high.
3. Meanwhile, soften the shallots in the remaining tablespoon olive oil over low heat and add the tomatoes and rosemary. Cook for three to four minutes, stirring occasionally. Set aside.
4. Broil the swordfish for five to seven minutes, turn and broil for about three minutes longer. Place on a serving dish or individual warm plates and place the tomato-rosemary mixture on the side. Serve immediately.