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.

Preparation :

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.

Peel.

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 .

Set aside.

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 "

Servings 1.0

Amount Per Serving

calories 672

% Daily Value *

Total Fat 44 g

68 %

Saturated Fat 12 g

61 %

Monounsaturated Fat 15 g

Polyunsaturated Fat 2 g

Trans Fat 0 g

Cholesterol 120 mg

40 %

Sodium 451 mg

19 %

Potassium 1124 mg

32 %

Total Carbohydrate 19 g

6 %

Dietary Fiber 5 g

19 %

Sugars 8 g

Protein 44 g

87 %

Vitamin A

163 %

Vitamin C

79 %

Calcium

18 %

Iron

4 %

* 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.