Melissa is a certified food scientist with over 20 years in the food industry. New food development and matching are her specialties.
Good to Know
Swordfish is a meaty, steak-like fish. It's a very good source of B vitamins, protein, and several other nutrients. Adding fresh herbs and citrus juice boosts the nutritional value even further while adding a burst of fresh flavor. When marinading fish in a sauce that contains vinegar or citrus juices, it is important to only let it marinade for a short time period, or the acidity will begin to "cook" the fish.
The Finished Packet Before Grilling
|Prep time||Cook time||Ready in||Yields|
- 2 swordfish Steaks, ~ 1 lb each
- 1 bunch asparagus
- 1/2 cup grape tomatoes, halved
- 2 Tbsp olive oil
- 1 lemon
- 3 Tbsp mint, fresh, coarsely chopped
- 2 Tbsp basil, fresh, coarsely chopped
- salt and pepper, to taste
- 1 clove garlic, minced
- Cut the lemon in half and slice a round from each half. Juice the rest of the lemon into a mixing bowl. Add the olive oil, mint, basil, garlic, salt, and pepper and mix.
- Tear two large pieces of heavy-duty foil off the roll and lay them side by side on the counter. Place half the asparagus and tomatoes on each. Coat each piece of swordfish with the marinade made in step one, and place it on top of the vegetables. Place a round of lemon on each swordfish steak.
- Wrap the foil around the ingredients and tightly seal. Place on the grill or in the oven at 375F. Cook for 12 minutes, then check the doneness of the fish by piercing it slightly with a fork. Continue to cook until the fish is white and firm, being careful to not overcook.
Asparagus and Tomatoes
The Plated Meal
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© 2016 Melissa Holton