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Grilled Swordfish with Salad and Potatoes

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A fresh and hearty dish featuring perfectly grilled swordfish steaks served alongside a crisp green salad and tender roasted potatoes — ideal for a healthy and satisfying meal.

Ingredients

Scale
  • 2 swordfish steaks (about 6 oz each)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • For the Salad:
  • 4 cups mixed salad greens
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons balsamic vinaigrette
  • For the Potatoes:
  • 1 lb baby potatoes, halved
  • 1 tablespoon olive oil
  • 1 teaspoon rosemary
  • Salt and pepper, to taste

Instructions

  1. Preheat grill to medium-high heat. Brush swordfish steaks with olive oil, lemon juice, garlic powder, oregano, salt, and pepper.
  2. Grill swordfish for 4–5 minutes per side, or until opaque and grill marks appear.
  3. Meanwhile, preheat oven to 400°F (200°C). Toss halved baby potatoes with olive oil, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning halfway through.
  4. In a bowl, combine salad greens, cherry tomatoes, and red onion. Toss with balsamic vinaigrette just before serving.
  5. Serve grilled swordfish with a side of roasted potatoes and fresh salad.

Notes

  • Swordfish can be substituted with tuna or mahi-mahi.
  • Add capers or olives to the salad for more Mediterranean flavor.
  • Let swordfish rest for a few minutes after grilling for juicier results.

Nutrition

Find it online: https://tastyera.com/grilled-swordfish-with-salad-and-potatoes/