NUTRITION

SERVINGS

INGREDIENTS

7 oz Swordfish steak

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

1 tsp Fresh oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cherry tomatoes

PREPARATION

• 1

  Pat the swordfish steak dry with paper towels and season both sides with the sea salt and black pepper.

• 2

  In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, chopped parsley, and oregano to create the herb sauce.

• 3

  Heat half of the olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 4

  Place the swordfish in the skillet and sear for 3 to 4 minutes per side until a golden crust forms and the center is just opaque.

• 5

  Remove the swordfish from the pan and let it rest on a plate for a few minutes.

• 6

  In the same skillet, add the remaining olive oil along with the asparagus and cherry tomatoes.

• 7

  Sauté the vegetables for 4 to 5 minutes until the asparagus is tender-crisp and the tomatoes begin to blister.

• 8

  Plate the swordfish alongside the vegetables and spoon the lemon-herb sauce generously over the fish before serving.