Grilled Mexican Swordfish Fillets
- CKD non-dialysis
- 1-1/2 pounds swordfish fillets
- 1/4 teaspoon salt
- 1/4 cup fresh cilantro
- 1/4 cup onion
- 1 tablespoon sugar
- 1 Serrano chile
- 1/4 cup fresh lime juice
- 1 tablespoon vegetable oil
- 2 garlic cloves
- 1 lime
- Chop onion. Remove seeds from chile and chop finely.
- Place fish in an ovenproof baking dish.
- Combine 1/4 teaspoon salt, cilantro, onion, sugar, chile, lime juice, oil and garlic in a blender or food processor and process until smooth.
- Pour cilantro mixture over fish; turning to coat. Marinate in refrigerator at least 30 minutes, turning once halfway through marinating.
- Prepare charcoal or gas grill and preheat.
- Grill fish about 5 minutes on each side or until fish flakes easily with a fork.
- Cut lime into wedges. Garnish fish with lime wedges and serve.
Nutrients per serving
- Calories 157
- Protein 22 g
- Carbohydrates 2 g
- Fat 7 g
- Cholesterol 43 mg
- Sodium 187 mg
- Potassium 340 mg
- Phosphorus 290 mg
- Calcium 9 mg
- Fiber 0.1 g
Renal and renal diabetic food choices
- Swordfish, like many types of fish, contains more phosphorus compared to beef or chicken. For a lower phosphorus fish dish you could substitute catfish, codfish or dolphin fish (mahi mahi) instead of swordfish.
- Protein requirements for those with kidney disease vary based on the stage of CKD. Check with your dietitian for adjustments to recipes or serving size based on your individual protein requirements.