Grilled Swordfish with Seasoned Asparagus
- Total Time
The marinade in this light, tasty dish also works well with cod or halibut. Grilled corn or peppers can be used instead of asparagus, too. Try it out on Labor Day.
soy sauce2 Tbsp
fresh lime juice2 Tbsp
olive oil2 Tbsp, divided
canned tomato paste1 Tbsp
fresh parsley1 Tbsp, fresh, chopped
garlic clove(s)1 clove(s), medium, minced
dried oregano½ tsp
black pepper¼ tsp
uncooked swordfish fillet(s)1 ½ pound(s), four 6 oz pieces
uncooked asparagus1 pound(s), trimmed
table salt⅛ tsp, or to taste
lemon pepper⅛ tsp, seasoning, or to taste
- Combine soy sauce, lime juice, 1 tablespoon of oil, tomato paste, parsley, garlic, oregano and black pepper together in a small bowl. Place fish in a glass dish; pour soy sauce mixture over fish. Marinate fish in refrigerator for 30 minutes and then turn fish over; marinate for 30 minutes more.
- Preheat grill to medium. Place asparagus in a large bowl; drizzle with remaining tablespoon of oil and season to taste with salt and lemon pepper seasoning.
- Place a large piece of aluminum foil on a flat surface. Wrap asparagus in foil and grill asparagus for 30 minutes. (Or place asparagus in a pan, cover and cook on grill.) Add fish to grill after asparagus has cooked for about 15 to 20 minutes. Cook fish until it easily breaks apart with fork, flipping once, about 10 to 14 minutes; serve immediately. Yields 1 swordfish fillet and 1/4 of asparagus per serving.