NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Swordfish steak

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tsp Minced garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tbsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place the spears on a parchment-lined baking sheet.

• 3

  Drizzle the asparagus with half of the olive oil and season with half of the sea salt and black pepper.

• 4

  Roast the asparagus in the oven for 12-15 minutes until tender and slightly charred.

• 5

  While the asparagus roasts, pat the swordfish steak completely dry with paper towels.

• 6

  Season both sides of the swordfish with the remaining sea salt, black pepper, and the dried oregano.

• 7

  Heat the remaining olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.

• 8

  Place the swordfish in the skillet and sear for 4-5 minutes per side, or until the internal temperature reaches 145°F.

• 9

  In the final minute of cooking, add the minced garlic and lemon juice to the pan, spooning the liquid over the fish.

• 10

  Remove from heat and serve the swordfish immediately alongside the roasted asparagus.