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