Swordfish with Sauteed Vegetables Recipe

5 1 3
Swordfish with Sauteed Vegetables Recipe
Swordfish with Sauteed Vegetables Recipe photo by Taste of Home
Publisher Photo

Swordfish with Sauteed Vegetables Recipe

Read Reviews
5 1 3
Publisher Photo
My husband says, "wow!" when I prepare swordfish this way.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.

Ingredients

  • 1/2 cup olive or vegetable 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 or vegetable 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

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. If grilling the fish, coat grill rack with cooking spray before starting the grill. Grill swordfish, uncovered, over medium-hot heat or broil 4-6 in. from the heat for 5-7 minutes on each side or until fish flakes easily with a fork.
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 the swordfish. Yield: 4 servings.
Originally published as Swordfish with Sauteed Vegetables in Country June/July 2003, p49

Popular Videos

  • 1/2 cup olive or vegetable 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 or vegetable 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
  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. If grilling the fish, coat grill rack with cooking spray before starting the grill. Grill swordfish, uncovered, over medium-hot heat or broil 4-6 in. from the heat for 5-7 minutes on each side or until fish flakes easily with a fork.
  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 the swordfish. Yield: 4 servings.
Originally published as Swordfish with Sauteed Vegetables in Country June/July 2003, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSwordfish with Sauteed Vegetables

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
T.Burkhard User ID: 6625659 126843
Reviewed May. 26, 2012

"Fantastic :)"

Loading Image