12 Ingredients
  • 3 tablespoons dried hijiki (seaweed)
  • 1 small shallot, finely chopped
  • 1 anchovy packed in oil, drained, finely chopped
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons drained capers, chopped
  • 1 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon crushed red pepper flakes
  • kosher salt
  • freshly ground pepper
  • 8 6-ounce swordfish steaks
  • 2 tablespoons vegetable oil
Nutrition
364
18% daily value
8 servings
                                       
                                            low-​carb, low-​sugar, dairy-​free, gluten-​free
     

Fat

37% 24

Saturated

21% 4

Trans

- 0

Monounsaturated

- 14

Polyunsaturated

- 4

Carbs

1% 2

Carbs (net)

- 1

Fiber

2% 1

Sugars

- 0

Sugars, added

- 0

Protein

68% 34

Cholesterol

38% 113

Sodium

19% 458

Calcium

2% 24

Magnesium

13% 57

Potassium

16% 764

Iron

6% 1

Zinc

11% 1

Phosphorus

63% 443

Vitamin A

9% 80

Vitamin C

7% 6

Thiamin (B1)

11% 0

Riboflavin (B2)

8% 0

Niacin (B3)

84% 13

Vitamin B6

73% 1

Folate equivalent (total)

4% 15

Folate (food)

- 15

Folic acid

- 0

Vitamin B12

121% 3

Vitamin D

158% 24

Vitamin E

37% 6

Vitamin K

57% 69
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