Per serving
- Calories
- 323 kcal
- Protein
- 32.1 g
- Carbohydrates
- 2.7 g
- Fat
- 19.8 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Swordfish160 g
- Cherry tomatoes70 g
- Extra virgin olive oil2 teaspoons
- Dried oreganoto taste
- Lemon juiceto taste
- Saltto taste
Contains: fish
In season: May – September
Method
- Put a griddle or cast-iron pan over a medium-high heat; if using wooden skewers, soak them in water.
- Remove the skin from the swordfish and cut it into roughly 2.5 cm cubes; in a bowl, toss with the extra virgin olive oil, lemon juice, a pinch of dried oregano and salt and leave to marinate for 5 minutes.
- Meanwhile wash the cherry tomatoes; thread the fish onto the skewers, alternating with the tomatoes.
- Cook the skewers on the hot griddle for 2 minutes per side, turning them all round, until the fish is opaque and golden outside but still juicy; overcooked, it turns dry.
- Drizzle with the leftover marinade and serve straight away.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.