Grilled Swordfish with a Tomato Concasse , Lemon Beurre Blanc and Sautéed Squash and Zucchini .
19 total 14 net carbs . This is a lovely dish and will defiantly impress . Buerre Blanc is the classic French butter sauce that is easy to make and has so many uses . Other types of fish my be used here such as salmon or cod . But Sword fish is a nice treat. You can reduce the carbs by leaving out the tomatoes ,that is up to you . #lowcarbrecipe
Low Carb Grilled Sword Fish with Tomato Concasse , Lemon Beurre Blanc and sautéed Squash
Ingredients ( for the fish )
2- 6 ounce sword fish steaks at room temp.
Olive oil as needed.
2-Tablespoons minced parsley.
Lemon zest as garnish , optional
Salt and pepper to taste.
For the Tomato Concasse .
2 - Firm Roma Tomato’s
Fleur de sel as garnish or regular sea salt
For the Lemon Buerre Blanc.
1 to 2 Shallots, chopped fine.
8 -Ounces white wine.
2 -Ounces lemon juice.
1- Tablespoon heavy cream.
8- Tablespoons cold unsalted butter, cubed.
Salt and white pepper, to taste.
For the sautéed squash.
1- Medium yellow squash.
1 – Medium zucchini.
1-2 Cloves garlic minced .
1 – Tablespoon olive oil.
Salt and pepper to taste.
Prepare the tomato concasse first.
Bring a sauce pan of water to a boil
Blanch tomatoes (place in boiling water 30-60 seconds).
Remove with a slotted spoon and plunge into ice water.
Cut tomatoes in half, then seed and dice.
Place diced tomatoes in a bowl lined with a paper towel so that the tomatoes are dry before use .
You can use canned small diced tomatoes if to want just make sure they have most of the water drained.
Preparation of the squash / zucchini .
After washing , use a sharp knife , divide each in half.
Using a spoon or melon baller remove the seeds.
Further divide into ¼ inch strips then chop into a small dice , ¼ inch by ¼ inch.
Heat olive oil in a Sautee pan till shimmering , add in squash, zucchini and garlic stir or toss in the oil .
Salt and Pepper to taste and saute for about two minutes or till al dente.
Remove to bowl and set aside.
Prepare the Buerre Blanc .
Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos or Yeti until ready to serve.
Preparation of the fish .
Heat a grill or grill pan to medium high heat , rub fish steaks with olive oil and sprinkle with salt and pepper and grill about 3 minutes per side or as you like your doneness .
Remove to a warm plate and cover.
Plating and service
Reheat Zucchini and Squash in microwave or on stovetop , spoon out over a warm serving plate .
Place the Fish over the squash and zucchini and top steak with the tomato concasse . Lightly sprinkle the concasse with the fleur de sel .
Spoon over the Buerre Blanc and garnish with parsley and lemon zest if using .
Serve immediately .
Nutrition Facts " as pictured "
Amount Per Serving
% Daily Value *
Total Fat 44 g
Saturated Fat 12 g
Monounsaturated Fat 15 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 120 mg
Sodium 451 mg
Potassium 1124 mg
Total Carbohydrate 19 g
Dietary Fiber 5 g
Sugars 8 g
Protein 44 g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.