Directions:
- In a large resealable plastic bag, combine the first five ingredients; add swordfish. Seal bag and turn to coat; refrigerate for 30-45 minutes.
- Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill swordfish, covered, over medium-hot heat or broil 4 in. from the heat for 5-7 minutes on each side or until fish just turns opaque.
- Cut zucchini and yellow squash lengthwise into 1/4-in. slices, then widthwise into 3-in. pieces. In a large skillet, saute the onions and rosemary in oil for 1-2 minutes or until onions are tender. Add squash; saute for 5-6 minutes or until crisp-tender. Add potatoes and tomatoes; cook just until heated through. Sprinkle with salt and pepper; toss to coat. Serve with swordfish. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 541.63 Kcal (2268 kJ) | ||
| Calories from fat | 376.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.86g | 64% | |
|---|---|---|---|
| Cholesterol | 28.05mg | 9% | |
| Sodium | 570.79mg | 24% | |
| Potassium | 856.2mg | 18% | |
| Total Carbs | 31.29g | 10% | |
| Sugars | 13.19g | 53% | |
| Dietary Fiber | 3.78g | 15% | |
| Protein | 12.15g | 24% | |
| Vitamin C | 26.7mg | 44% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.6mg | 9% | |
| Calcium | 67.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 178.78 Kcal (749 kJ) | ||
| Calories from fat | 124.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.82g | 64% | |
|---|---|---|---|
| Cholesterol | 9.26mg | 9% | |
| Sodium | 188.4mg | 24% | |
| Potassium | 282.61mg | 18% | |
| Total Carbs | 10.33g | 10% | |
| Sugars | 4.35g | 53% | |
| Dietary Fiber | 1.25g | 15% | |
| Protein | 4.01g | 24% | |
| Vitamin C | 8.8mg | 44% | |
| Vitamin A | 0.4mg | 38% | |
| Iron | 0.5mg | 9% | |
| Calcium | 22.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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