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TEST KITCHEN APPROVED

Swordfish with Sauteed Vegetables

Name: Swordfish with Sauteed Vegetables
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 2 green onions, sliced; 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed; 2 tablespoons lime juice; 2 tablespoons Dijon mustard; 6 swordfish or halibut steaks (6 ounces each); VEGETABLES:; 2 small zucchini; 2 small yellow summer squash; 1/4 cup sliced green onions; 1 to 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed; 3 tablespoons olive oil; 1 pound small red potatoes, cooked and cut into 1/2-inch slices; 2 cups halved cherry tomatoes; 1/2 to 3/4 teaspoon salt; 1/4 teaspoon pepper

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 20 min. + marinating Grill: 10 min.

By Taste Of Home Editorial Team

Recipe by Susie Thompson, Dexter, Oregon

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 23, 2022

My husband says, "wow!" when I prepare swordfish this way.

TEST KITCHEN APPROVED

Swordfish with Sauteed Vegetables

Contest Winner

2 Reviews Add your review

Yield:4 servings

Prep:20 min

Cook:10 min

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Ingredients

1/2 cup olive oil
2 green onions, sliced
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 tablespoons lime juice
2 tablespoons Dijon mustard
6 swordfish or halibut steaks (6 ounces each)
vegetables:

2 small zucchini
2 small yellow summer squash
1/4 cup sliced green onions
1 to 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
3 tablespoons olive oil
1 pound small red potatoes, cooked and cut into 1/2-inch slices
2 cups halved cherry tomatoes
1/2 to 3/4 teaspoon salt
1/4 teaspoon pepper

Text Ingredients

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Directions

1
In a large resealable plastic bag, combine the first five ingredients; add swordfish. Seal bag and turn to coat; refrigerate for 30-45 minutes.

2
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill swordfish, covered, over medium-hot heat or broil 4 in. from the heat for 5-7 minutes on each side or until fish just turns opaque.
3
Cut zucchini and yellow squash lengthwise into 1/4-in. slices, then widthwise into 3-in. pieces. In a large skillet, saute the onions and rosemary in oil for 1-2 minutes or until onions are tender. Add squash; saute for 5-6 minutes or until crisp-tender. Add potatoes and tomatoes; cook just until heated through. Sprinkle with salt and pepper; toss to coat. Serve with swordfish.