Grilled Swordfish with Roasted Sweet Potato and Steamed Asparagus

Name: Grilled Swordfish with Roasted Sweet Potato and Steamed Asparagus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Cuisine: American
Ingredients: 5 oz Swordfish steak (about 140g, fresh or thawed); 1/2 cup Roasted sweet potato cubes (about 100g, pre-roasted or roast yourself); 1 cup Steamed asparagus (about 130g, fresh); 1 tsp Olive oil (5ml for seasoning and cooking); to taste Salt (for seasoning); to taste Black pepper (for seasoning); to taste Lemon juice (freshly squeezed for finishing)

345 kcal · 36 g protein · 15 minutes · 1 servings

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Grilled Swordfish with Roasted Sweet Potato and Steamed Asparagus

This healthy and flavorful dish features a perfectly grilled swordfish steak paired with tender roasted sweet potato cubes and fresh steamed asparagus. The simple seasoning with olive oil, salt, pepper, and a splash of lemon juice enhances the natural flavors, making it a balanced and satisfying meal.

345 kcal 36 g protein 15 minutes

Ingredients

Swordfish steak 5 oz
Roasted sweet potato cubes 1/2 cup
Steamed asparagus 1 cup
Olive oil 1 tsp
Salt to taste
Black pepper to taste
Lemon juice to taste

Method

Prepare the sweet potatoes. If you don't have pre-roasted sweet potato cubes, peel and dice a sweet potato into 1-inch cubes. Toss them with half a teaspoon of olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 20 minutes or until tender and slightly caramelized. Stir halfway through cooking for even roasting.
Tip: Cut cubes evenly so they roast uniformly.
Prepare the asparagus. Trim the woody ends off the asparagus stalks. Rinse them under cold water. Place the asparagus in a steamer basket over boiling water, cover, and steam for about 4-5 minutes until bright green and tender-crisp.
Tip: Avoid overcooking asparagus to keep a nice crunch.
Season the swordfish steak. Pat the swordfish dry with paper towels. Brush both sides lightly with olive oil (reserve half the teaspoon for cooking). Sprinkle salt and pepper evenly on both sides. Let it rest for 5 minutes at room temperature to absorb the seasoning.
Tip: Dry fish cooks better and prevents sticking.
Grill the swordfish. Preheat a grill pan or outdoor grill to medium-high heat. Lightly oil the grill grates or pan with the remaining olive oil. Place the swordfish steak on the grill. Cook for about 4-5 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork. Avoid overcooking to keep it moist.
Tip: Use a fish spatula to flip gently.
Plate and finish. Arrange the roasted sweet potato cubes and steamed asparagus on a plate. Place the grilled swordfish steak alongside. Drizzle fresh lemon juice over the fish and vegetables for a bright finish. Adjust salt and pepper to taste.
Tip: Serve immediately for best flavor and texture.

Pro tips

Use fresh lemon juice to enhance the flavors without adding calories.
Let the swordfish rest briefly after seasoning to improve taste penetration.