Grilled Swordfish with Charred Vegetables

Ingredients

• 4 6-oz steaks Swordfish Steaks
• 2 medium Zucchini
• 2 medium Bell Peppers (various colors)
• 1 medium Red Onion
• 1 pint Cherry Tomatoes
• 4 tablespoons Olive Oil
• 2 tablespoons Balsamic Vinegar
• 2 cloves Garlic
• 1 teaspoon Dried Oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Preheat your grill to medium-high heat, which is about 400-450°F (200-230°C).
2. 2Cut the 2 medium zucchini into 1-inch pieces. Cut the 2 medium bell peppers into 1-inch pieces. Cut the 1 medium red onion into 1-inch wedges. Cut the 1 pint cherry tomatoes in half.
3. 3In a large bowl, combine the cut zucchini, bell peppers, red onion, and cherry tomatoes. Add 2 tablespoons of olive oil, the 2 cloves of minced garlic, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Toss everything together until the vegetables are evenly coated.
4. 4Place the 4 6-oz steaks of swordfish on a clean plate. Brush both sides of each swordfish steak with the remaining 2 tablespoons of olive oil. Season both sides of the swordfish with a little extra salt and black pepper.
5. 5Carefully place the seasoned vegetables onto the preheated grill. Grill the vegetables for 8 to 10 minutes, turning them with tongs every few minutes, until they are tender and have visible char marks. Remove the vegetables from the grill and place them back into the large bowl.
6. 6Place the seasoned swordfish steaks onto the grill. Grill the swordfish for 4 to 5 minutes per side. The swordfish is done when it is opaque and flakes easily with a fork, or reaches an internal temperature of 145°F (63°C).
7. 7Drizzle the 2 tablespoons of balsamic vinegar over the grilled vegetables in the bowl. Toss gently to coat. Serve the grilled swordfish immediately with the charred vegetables.

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