2 T + 1 T lemon juice
1 t + 1 t olive oil
1 t herbal salt substitute
4 bay leaves
2 swordfish steaks, 3/4 to 1" thick
2 red potatoes, partially cooked
and halved
1 t snipped fresh parsley
Makes 2 servings
In a shallow baking dish, combine 2 tablespoons of the lemon
juice, 1 teaspoon of the oil, the herbal seasoning, and the bay
leaves. Add the fish and turn to coat both sides. Cover with
plastic wrap and refrigerate, turning occasionally, for 2 to 4
hours.
Coat the grill rack with cooking spray. Grill the fish and potato
halves over medium heat, brushing with the marinade, for 5 to
7 minutes on each side or until the fish is cooked through and
the potatoes are tender.
In a cup, combine the re maining 1 1/2 tablespoons of lemon
juice, the remaining 1 teaspoon of oil, and the parsley. Drizzle
the seasoned juice over the fish and potatoes before serving.
1 t + 1 t olive oil
1 t herbal salt substitute
4 bay leaves
2 swordfish steaks, 3/4 to 1" thick
2 red potatoes, partially cooked
and halved
1 t snipped fresh parsley
Makes 2 servings
In a shallow baking dish, combine 2 tablespoons of the lemon
juice, 1 teaspoon of the oil, the herbal seasoning, and the bay
leaves. Add the fish and turn to coat both sides. Cover with
plastic wrap and refrigerate, turning occasionally, for 2 to 4
hours.
Coat the grill rack with cooking spray. Grill the fish and potato
halves over medium heat, brushing with the marinade, for 5 to
7 minutes on each side or until the fish is cooked through and
the potatoes are tender.
In a cup, combine the re maining 1 1/2 tablespoons of lemon
juice, the remaining 1 teaspoon of oil, and the parsley. Drizzle
the seasoned juice over the fish and potatoes before serving.
