Swordfish with Two-Squash, Potato and Tomato Saute Recipe

Name: Swordfish with Two-Squash, Potato and Tomato Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1-inch-thick swordfish steaks, about 8 ounces each; 2 tablespoons Dijon or coarse-grained mustard; 2 tablespoons fresh lime juice; 1/2 cup olive oil; 2 shallots, chopped; 2 tablespoons chopped fresh rosemary or 1 1/2 teaspoons dried; 1 pound baby red potatoes; 3 tablespoons olive oil; 3 large shallots, minced; 2 tablespoons minced fresh rosemary or 1 1/2 teaspoons dried; 2 zucchini squash, sliced; 2 yellow crookneck squash, sliced; 1 basket cherry tomatoes, stemmed; Fresh rosemary sprigs (optional)

Servings: persons

4 1-inch-thick swordfish steaks, about 8 ounces each
2 tablespoons Dijon or coarse-grained mustard
2 tablespoons fresh lime juice
1/2 cup olive oil
2 shallots, chopped
2 tablespoons chopped fresh rosemary or 1 1/2 teaspoons dried
1 pound baby red potatoes
3 tablespoons olive oil
3 large shallots, minced
2 tablespoons minced fresh rosemary or 1 1/2 teaspoons dried
2 zucchini squash, sliced
2 yellow crookneck squash, sliced
1 basket cherry tomatoes, stemmed
Fresh rosemary sprigs (optional)

1
Place fish in glass baking dish.
2
Combine mustard and lime juice in small bowl.
3
Gradually whisk in oil.
4
Add shallots, rosemary and generous amount of pepper.
5
Spoon marinade over fish, turning to coat.
6
Let stand at room temperature 30 minutes or chill 3 hours.
7
Cook potatoes in large pot of boiling water until just tender.
8
Drain.
9
Cool.
10
Slice potatoes.
11
(Can be prepared 3 hours ahead.
12
Cover and chill.)
13
Prepare barbecue (medium-high heat) or preheat broiler.
14
Sprinkle fish with salt.
15
Without removing marinade, grill fish until just cooked through, about 4 minutes per side.
16
Place fish on platter.
17
Meanwhile, heat oil in large skillet over medium heat.
18
Add shallots and rosemary; cook until shallots are tender, about 5 minutes.
19
Add all squash; saute until crisp-tender, about 8 minutes.
20
Add potatoes and tomatoes; stir until heated through.
21
Season with salt and pepper.
22
Spoon vegetables around fish.
23
Garnish with rosemary sprigs, if desired.

763

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 14 ingredients. The key ingredients include: 4 1-inch-thick swordfish steaks, about 8 ounces each, 2 tablespoons Dijon or coarse-grained mustard, 2 tablespoons fresh lime juice, 1/2 cup olive oil, and more.

Yes, Swordfish with Two-Squash, Potato and Tomato Saute 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 Two-Squash, Potato and Tomato Saute

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