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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Swordfish With Sauteed Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions