Swordfish with Sauteed Vegetables |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My husband says, wow! when I prepare swordfish this way. Ingredients:
1/2 cup olive oil |
2 green onions, sliced |
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed |
2 tablespoons lime juice |
2 tablespoons dijon mustard |
6 swordfish or halibut steaks (6 ounces each) |
vegetables: |
2 small zucchini |
2 small yellow summer squash |
1/4 cup sliced green onions |
1 to 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed |
3 tablespoons olive oil |
1 pound small red potatoes, cooked and cut into 1/2-inch slices |
2 cups halved cherry tomatoes |
1/2 to 3/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large resealable plastic bag, combine the first five ingredients; add swordfish. Seal bag and turn to coat; refrigerate for 30-45 minutes.
2. 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.
3. 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.
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