This grilled swoard fish and roasted spring veggies is perfect for a sunny summer day!
Servings: 2
Prep Time: 20 minutesminutes
Cook Time: 25 minutesminutes
Ingredients
For the Spring Vegetables:
8peeled and sliced baby carrots
1/3poundof trimmed green beans
20asparagus stalks cut in half
15radishes sliced in half
6green onions sliced longways
1head of trimmed cauliflower
2poundsof sliced fingerling potatoes
20peeled Cippolini onions
1cupof baby Spring peas
5tablespoonsof olive oil
4slicesof julienne prosciutto ham
1/2small diced shallot
1/3cupof chopped fresh dill
zest of 1 lemon
juice of 1 lemon
2ouncesof unsalted butter
Kosher salt and fresh cracked pepper to taste
For the Swordfish:
two 10 ounce fillets of fresh swordfish
2tablespoonsof olive oil
Kosher salt and fresh cracked pepper to taste
Instructions
Vegetables: In a large bowl mix together 2 tablespoons of olive oil, fingerling potatoes, Cippolini onions, salt and pepper and place on a sheet pan lined with parchment paper and roast in the oven on 375° for 15 to 20 minutes or until golden brown.
In a large hot saute pan with tablespoons of olive oil caramelize all of the remaining vegetables except for the peas. While the vegetables are browning place a separate saute pan on the burner with 1 tablespoon of olive oil on high heat and crisp up the prosciutto ham. Once crispy add in the shallot to caramelize. Once the shallots are brown remove the pan from the heat and whisk in butter, dill, lemon zest and lemon juice.
Once the potatoes and vegetables are done roasting, combine them and add in the herb lemon butter along with the peas, adjust the seasonings with salt and pepper and keep warm.
Fish: Coat the swordfish with the olive oil, season with salt and pepper and place on a hot grill (400° to 500°) for 6 minutes on each side or until golden brown and cooked through out. Once cooked remove from the grill.
To Plate: Lay down the roasted vegetables with the swordfish on top.