Swordfish with Sauteed Vegetables Recipe

Swordfish with Sauteed Vegetables Recipe photo by Taste of Home

My husband says, "wow!" when I prepare swordfish this way.

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Swordfish with Sauteed Vegetables Recipe

Yield: 4 Servings

20 10 30

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

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.

Originally published as Swordfish with Sauteed Vegetables in Country June/July 2003, p49