← All recipes

🍽️ Grilled Swordfish with Polenta

618 kcal · 30 min · 4 servings

Ingredients

• 700 g swordfish
• 4 tbsp lime juice
• 4 tbsp olive oil
• 400 g cherry tomatoes
• 1 small head lettuce
• salt
• pepper (from the mill)
• 200 g cornmeal
• salt
• 75 g Parmesan (freshly grated)
• 2 tbsp olive oil

Instructions

1. 1. Bring 500 milliliters of salted water to a boil.
2. 2. Stir the polenta into the boiling water.
3. 3. Let the polenta swell according to the package instructions.
4. 4. Stir the parmesan into the polenta.
5. 5. Spread the polenta about 1.5 centimeters high onto a baking sheet.
6. 6. Let the polenta cool down.
7. 7. Cut the cooled polenta into pieces.
8. 8. Brush the polenta pieces with oil.
9. 9. Wash the tomatoes.
10. 10. Wash the salad greens.
11. 11. Remove the tough stems from the salad greens.
12. 12. Cut the salad greens lengthwise into pieces.
13. 13. Spin the salad dry.
14. 14. Whisk 2 tablespoons of lime juice with salt, pepper, and 2 tablespoons of olive oil.
15. 15. Wash the fish.
16. 16. Pat the fish dry.
17. 17. Cut the fish into bite-sized cubes.
18. 18. Drizzle the fish with 2 tablespoons of lime juice.
19. 19. Season the fish with salt and pepper.
20. 20. Brush the fish with the remaining oil.
21. 21. Grill the fish for 2 to 3 minutes on each side.
22. 22. Grill the polenta for 2 to 3 minutes on each side.
23. 23. Place the grilled tomatoes and salad on aluminum foil.
24. 24. Grill the tomatoes and salad for a few minutes on the grill.
25. 25. Place the salad on a plate.
26. 26. Drizzle the salad with the salad dressing.
27. 27. Add the fish, polenta, and tomatoes.
28. 28. Serve the dishes on plates.

Nutrition per serving

• kcal: 618
• Protein: 46 g · Fett/Fat: 29 g · Carbs: 42 g