Sunday, November 14, 2010
Grilled Swordfish with Herbed Vegetables
2 - 1 ½” thick swordfish filets
Freshly cracked black pepper
2 medium red potatoes, cubed
1 large carrots, chopped
4 garlic cloves, smashed
2 Tbsp Italian flat leaf parsley, minced
2 rosemary sprigs, minced
2 green onion sprigs, chopped
Crushed red pepper flakes, a couple dashes
Salt, to taste
Freshly cracked black pepper, to taste
Boil potatoes and carrots with 2 garlic cloves, 1 rosemary sprig, salt and pepper for about 15 minutes. Drain and discard herbs.
Heat oven to 350 degrees. Spray a medium sized baking sheet with non stick cooking spray. In a medium mixing bowl, add potatoes, carrots, 2 garlic cloves, 1 rosemary sprig, green onions, parsley, pepper flakes, salt, pepper and EVOO. Toss well. Spread vegetables and herbs on baking sheet. Roast for about 25 minutes until veggies are brown and crispy.
Heat grill to medium-high heat. Drizzle each filet with EVOO and sprinkle with salt and pepper. Grill each side for 5 minutes, or until cooked all the way through. Cut lemon in half, brush with EVOO and grill for 2-3 minutes.
Plate swordfish with roasted veggies and sprinkle with parsley. Garnish with grilled lemon.