Swordfish is at the top of my list to order at a fancy restaurant. The taste and texture combines the best of both worlds between a fish dish and steak.
When I saw swordfish steaks on sale at my local market, I knew I needed to try making them at home. A kabob is much less intimidating to me than a full piece of meat because cooking time is quick and you don’t have to worry about drying the fish out while still getting it cooked adequately through the middle.
This is the perfect time of year to indulge in swordfish as cold season creeps in and the days are getting shorter and darker. There are 2 big nutritional advantages of swordfish that you need right now . . .
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Vitamin D and selenium support the immune system and protect our cells from damage
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Niacin and Vitamin B12 help with energy creation to reduce tiredness and fatigue
So, keep an eye out for a special on swordfish filet and give this recipe a try. It’s gluten free, grain free, dairy free, anti-inflammatory, and low FODMAP.
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