Swordfish with Sauteed Vegetables

Name: Swordfish with Sauteed Vegetables
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings.
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

TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min. YIELD: 4 servings.

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.

Nutrition Facts

1 serving: 638 calories, 35g fat (5g saturated fat), 125mg cholesterol, 630mg sodium, 28g carbohydrate (7g sugars, 5g fiber), 52g protein.