These broiled swordfish steaks are nicely seasoned with butter and paprika along with salt, pepper and some lemon. The recipe is simple yet flavorful, and it's the perfect way to enjoy swordfish. The garlic and parsley sauce is optional. Swordfish is a firm fish, making the steaks perfect for grilling or broiling. It's excellent cut into chunks for kabobs as well. Halibut or tuna steaks may be substituted. One thing you should keep in mind is that swordfish contains a higher level of mercury than most other types of edible fish. Advice from the fda recommends pregnant and breastfeeding women, women of childbearing age and small children avoid eating swordfish, king mackerel, shark and tilefish (from the gulf of mexico). You can still make this recipe with another kind of fish, such as salmon, halibut, or tuna. There are many nutritional advantages, including healthy fats and nutrient density. It's also a good natural source of vitamin d. But because of the high level of methyl mercury, swordfish consumption by all othersalong with mackerel, shark, and tilefishshould be limited to rare occasions. This swordfish is broiled to perfection with a simple butter and spice combination.
