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Grilled Sesame-Ginger Swordfish on Watercress

Yield 4 servings (serving size: 1 cup watercress mixture, 5 ounces swordfish, and 1 teaspoon sesame seeds)

Ingredients

  • 2 teaspoons anise seeds, crushed
  • 2 teaspoons ground ginger
  • 2 teaspoons white pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon olive oil
  • 4 (6-ounce) swordfish steaks (about 1 inch thick)
  • 4 cups trimmed watercress or spinach (about 2 bunches)
  • 1/2 cup thinly sliced red onion
  • 1/4 cup rice wine vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon dark sesame oil
  • 2 teaspoons water
  • 1 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
  • 4 teaspoons sesame seeds, toasted

Nutrition Information

  • calories 281
  • caloriesfromfat 40 %
  • fat 12.4 g
  • satfat 2.6 g
  • monofat 5 g
  • polyfat 3.7 g
  • protein 34.3 g
  • carbohydrate 6.1 g
  • fiber 1.6 g
  • cholesterol 64 mg
  • iron 2.7 mg
  • sodium 504 mg
  • calcium 94 mg

How to Make It

  1. Combine first 5 ingredients in a small bowl; set aside.

  2. Brush olive oil evenly over steaks. Rub anise seed mixture over both sides of steaks. Prepare grill. Place steaks on grill rack; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Set aside.

  3. Combine the watercress and onion in a large bowl. Combine the vinegar and next 6 ingredients (vinegar through black pepper) in a jar. Cover tightly, and shake vigorously. Pour over the watercress mixture, and toss gently. Arrange watercress mixture on a platter, and top with steaks. Sprinkle the steaks with toasted sesame seeds.