Kathy LaBella RDN, CDN, CSSD, ACE-CMES/CPT      860-339-5493

carrots

Winter Grilled Swordfish and Fresh Veggies

 Winter Grilled Swordfish and Fresh Veggies with Squash and Carrots

Photo by Kathy LaBella

 

Whether you are grilling indoors or outdoors, enjoying swordfish and fresh cut veggies are quick, easy, and nutritious!

 

Recipe for Two

 

Swordfish 10 ounces

Zucchini – 1 medium – slice, julienne or cut into chunks

Yellow Squash – 1 medium – slice julienne or cut into chunks

Carrots – 2 – julienne

Olive Oil – 1.5 Tablespoons or place into a spray bottle and spray to flavor

Fresh Lemon to flavor

Photo by Kathy LaBella

 

Pepper and Fresh herbs to flavor – marjoram, basil, or rosemary can be used

Directions:

Heat grill

Cut all vegetables, and season with pepper and herbs

Season swordfish with pepper, lemon, and herbs to flavor

Use olive oil on grill and lightly spray on vegetables for non-stick and flavor

Grill swordfish and vegetables for around 10 minutes, every grill is different, therefore watch the food carefully.

Enjoy

The recipe makes 2 servings. Nutrition Data Per Serving.

Calories: 410, Carbohydrate: 17g, Protein: 36g, Fat 23g, Sodium 340mg, Potassium 1105mg

Recipe by Kathy LaBella