Grilled Swordfish with Meyer Lemons

Ingredients:

• 4 (5 oz.) swordfish steaks
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 Meyer lemons, halved crosswise
• 8 tbsp. fat-free balsamic vinaigrette
• 1 (5 oz.) container baby kale
• 1 (10 oz. ) container cherry tomatoes, halved
• 1/2 small red onion

Makes 4 Servings

1. Sprinkle swordfish with salt and pepper. Brush swordfish and cut sides of lemons with 3 tablespoons of vinaigrette. Set grill pan over medium-high heat. When pan is very hot, place swordfish and lemons, cut side down, in pan. Grill until fish is just opaque in center, 2-3 minutes per side, and lemons are deeply browned on cut side, about 5 minutes.
2. Meanwhile, toss together kale, tomatoes, onion, and remaining 5 tablespoons vinaigrette in a large bowl. Divide salad evenly among 4 plates. Top with swordfish steaks and place 1 grilled lemon on half of each plate.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call an elegant fish dinner. It's quick, easy and delicious. I never liked fish as a kid but now I really love cooking and trying new fish. This meal taste better than what you would order at a restaurant. You can use diced tomatoes or spinach in this dish and will still be delicious. The combination of lemon and fish (of any kind) is heavenly delicious. 

Swordfish with Asian Flavors

Ingredients:

• 3 tbsp reduced-sodium soy sauce
• 3 tbsp unseasoned rice vinegar
• 2 tbsp packed brown sugar
• 1 tsp Asian (dark) sesame oil
• 2 tsp cornstarch
• 1/4 tsp hot pepper sauce
• 4 (6 oz.) swordfish steaks, about 3/4 inch thick
• 1/2 tsp salt
• 1/4 tsp fresh ground pepper
• 2 tsp canola oil
• 1 tbsp sesame seeds

Makes 4 Servings

1. Stir together the soy sauce, vinegar, brown sugar, sesame oil, cornstarch and pepper sauce in a small bowl until smooth; set aside.
2. Sprinkle the swordfish with the salt and pepper.
3. Heat the oil in a large nonstick skillet over medium-high heat. Add the swordfish and cook until opaque throughout, about 4 minutes on each side; transfer to a platter. Stir the cornstarch mixture and add to the skillet. Cook, stirring constantly, until the sauce thickens and bubbles, about 1 minute. Spoon over the swordfish and sprinkle with the sesame seeds.

WW POINTS VALUE: 5 pts

Note: This recipe appears in the WW in 20 Minutes Cookbook.  This recipe looked so delicious and I've always wanted to try it. This meal was so delicous. This Asian flavored sauce can be used over fish, chicken, beef, pork and vegetables. You can make the sauce in advance and use it  anytime. Asian flavors can be very filling and you won't be hungry later on.