Recette
Nutrition facts
per 1 serving
Amount % DV*
Calories 490
Fat 30 g 46 %
Saturated 4 g
+ Trans 0 g
20 %
Polyunsaturated 11 g
Omega-3 1,5 g
Omega-6 9 g
 
Monounsaturated 13 g
Cholesterol 70 mg  
Sodium 180 mg 8 %
Carbohydrate 14 g 5 %
  Fibres 3 g 12 %
  Sugars 4 g
Protein 42 g
Vitamin A 10 %
Vitamin C 50 %
Calcium 15 %
Iron 25 %
* DV = daily value

Swordfish Steak Amandine over Arugula with White Wine Vinaigrette

Time required: 25 minutes
Yield : 4 servings Prep Time: 25 minutes
Level : Easy  

INGREDIENTS

Swordfish Steak

  • 60 mL (1/4 cup) dry white wine
  • 1 lemon, juice and zest
  • 30 mL (2 tbsp.) grapeseed oil
  • 3 cloves garlic
  • 5 mL (1 tbsp.) fresh ground pepper
  • 4 swordfish steaks (about 160 g each)

Almond Salad

  • 60 mL (1/4 cup) sliced almonds
  • 60 mL (1/4 cup) almond butter
  • 30 mL grapeseed oil
  • 15 ml (1 tbsp.) raspberry vinegar
  • 15 ml (1 tbsp.) lemon juice
  • 15 ml (1 tbsp.) maple syrup
  • 142 g (1 package) arugula (approximately 4 cups)
  • 1 lemon, sliced in 4 rounds of equal thickness

PREPARATION

  1. Mix the wine, lemon juice and zest, oil, garlic, and pepper until smoothly blended.
  2. Marinate steaks in mixture for 1 to 2 hours.
  3. Toast almonds until lightly browned in a non-stick skillet.
  4. To prepare vinaigrette, combine the almond butter, oil, raspberry vinegar, lemon juice, and maple syrup until smoothly blended.
  5. Dress arugula with vinaigrette.
  6. Cook steaks on barbecue over medium-high for 2 to 3 minutes per side, brushing regularly.
  7. Just before serving, brown lemon rounds on upper grill of barbecue.
  8. Serve swordfish steaks on a bed of arugula, top with a lemon slice, and sprinkle with almonds.