Description
A fresh and hearty dish featuring perfectly grilled swordfish steaks served alongside a crisp green salad and tender roasted potatoes — ideal for a healthy and satisfying meal.
Ingredients
Units
Scale
- 2 swordfish steaks (about 6 oz each)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- For the Salad:
- 4 cups mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons balsamic vinaigrette
- For the Potatoes:
- 1 lb baby potatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon rosemary
- Salt and pepper, to taste
Instructions
- Preheat grill to medium-high heat. Brush swordfish steaks with olive oil, lemon juice, garlic powder, oregano, salt, and pepper.
- Grill swordfish for 4–5 minutes per side, or until opaque and grill marks appear.
- Meanwhile, preheat oven to 400°F (200°C). Toss halved baby potatoes with olive oil, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning halfway through.
- In a bowl, combine salad greens, cherry tomatoes, and red onion. Toss with balsamic vinaigrette just before serving.
- Serve grilled swordfish with a side of roasted potatoes and fresh salad.
Notes
- Swordfish can be substituted with tuna or mahi-mahi.
- Add capers or olives to the salad for more Mediterranean flavor.
- Let swordfish rest for a few minutes after grilling for juicier results.
Nutrition
- Serving Size: 1 swordfish steak with salad and potatoes
- Calories: 460
- Sugar: 4g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 85mg