Thursday, June 28, 2012

Simply Summer Grilled Swordfish Steaks

Since summer is officially upon us, I've been trying to cook light, healthy foods that fill me up but don't leave me feeling weighed down.  Fish is great for this, as it's easy to digest and when prepared on a grill it's super fresh and has that lovely charred flavor.  The dish you see here took me about a half hour to prepare and cook, which is really convenient, especially on a weeknight.  Here's what I did:

Grilled Swordfish Steaks (serves 2)

2 medium sized fresh swordfish steaks (or frozen)

1 green zucchini, sliced into circles 
1 yellow zucchini, sliced into circles
1/2 red onion sliced the same width as the zucchini

Olive oil
Coarse salt and pepper

Preheat oven to 425 degrees for the zucchini and also preheat the grill or grillpan for the fish.  Make sure to oil the grill or grillpan lightly with olive oil.

Toss the zucchini and onions in olive oil (2 generous glugs) and season with salt and pepper.  Place on a lined baking sheet and cook for about 25 minutes, or until the zucchini gets nice and brown.  Turn them over halfway into the cooking process, so both sides get well done.

Season fish with salt and pepper.  Place swordfish steaks on the grill/grillpan and cook for about 5 minutes on each side.  Rotate 45 degrees halfway into the cooking process to get nice crosshatch grill marks.  Remove from grill, and spritz with lemon.  Serve with the warm zucchini, and enjoy with a cold glass of chardonnay.

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