Swordfish With Sauteed Vegetables Recipe

Name: Swordfish With Sauteed Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 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); 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

Servings: persons

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)
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

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.

961

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup olive oil, 2 green onions, sliced, 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed, 2 tablespoons lime juice, and more.

Yes, Swordfish With Sauteed Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swordfish With Sauteed Vegetables

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