Makes 2 servings
2 T + 11/2 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
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 remaining 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.
2 T + 11/2 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
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 remaining 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.
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