While this recipe calls for broiling swordfish, you might consider grilling the fish instead. This low-carb dish is refreshing and low-calorie. Visit the Saint Peter’s Better Health Library for directions for preparing this dish.
- 2 swordfish steaks, about 3/4 to 1-inch thick (approximately 6 ounces each)
- Lemon, orange, and lime zest, grated (approximately 2 tablespoons total; to get zest, finely grate peel of whole fruit, being careful not to include bitter white skin)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon olive oil