|
Grilled Swordfish with Tomatoes & Herbs |
Printer Friendly Copy |
 |
|
| Serves 4 |
Prep 5 mins |
Cooking 20 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
2 swordfish steaks
600g cherry vine tomatoes
1 red onion, cut into 8 wedges and layers separated.
15g fresh oregano
15g fresh lemon thyme
40ml olive oil
20ml balsamic vinegar
1 lemon, zested and juiced
1 handful fresh parsley
|
|
-
Put the tomatoes, onion and
herb sprigs to a baking tray. Drizzle over the oil and
balsamic vinegar, and season. Roast for about 25 mins
until the tomatoes are splitting and the onions are
beginning to char.
-
When the roasted vegetables
have about 6 minutes to go, put the swordfish into a hot
frying pan and fry for about 3 minutes each side.
-
To serve, grate lemon zest and
squeeze lemon juice over each one, and scatter some
parsley.
|
|
DAILY
DINNERS 
