Directions:
- In a mixing bowl, whisk all the ingredients together except for the swordfish and olive oil. Season with salt and pepper. Place the fish in a glass casserole dish. Pour the marinade over the swordfish and refrigerate for 24 hours. Remove the fish from the marinade. Heat the olive oil in a saute pan. Sear the swordfish for two minutes on each side. Remove from the pan and slice. Mound the salad in the center of the plate. Arrange the swordfish around the salad. Garnish with fresh cilantro and Essence.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 315.67 Kcal (1322 kJ) | ||
| Calories from fat | 154.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.15g | 26% | |
|---|---|---|---|
| Cholesterol | 7.37mg | 2% | |
| Sodium | 116.73mg | 5% | |
| Potassium | 168.28mg | 4% | |
| Total Carbs | 32.65g | 11% | |
| Sugars | 9.79g | 39% | |
| Dietary Fiber | 6.99g | 28% | |
| Protein | 6.2g | 12% | |
| Vitamin C | 62.9mg | 105% | |
| Iron | 13.5mg | 75% | |
| Calcium | 10mg | 1% | |
| Amount Per 100 g | |||
| Calories | 76.07 Kcal (318 kJ) | ||
| Calories from fat | 37.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 26% | |
|---|---|---|---|
| Cholesterol | 1.78mg | 2% | |
| Sodium | 28.13mg | 5% | |
| Potassium | 40.56mg | 4% | |
| Total Carbs | 7.87g | 11% | |
| Sugars | 2.36g | 39% | |
| Dietary Fiber | 1.69g | 28% | |
| Protein | 1.49g | 12% | |
| Vitamin C | 15.2mg | 105% | |
| Iron | 3.2mg | 75% | |
| Calcium | 2.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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