Grilled Swordfish with Lemon-Herb Gremolata & Roasted Asparagus

Instructions

1. 1Preheat your grill to medium-high heat. Preheat your oven to about 205°C (200°C).
2. 2Trim the tough ends off the about 450 g of asparagus. Place the trimmed asparagus in a bowl and toss with 1 tbsp of the 3 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper. Spread the seasoned asparagus in a single layer on a baking sheet. Roast in the preheated oven for 10-12 minutes, or until the asparagus is tender-crisp.
3. 3While the asparagus is roasting, prepare the gremolata. In a small bowl, combine the 0.25 cup of chopped fresh parsley and the 2 cloves of minced garlic. Zest the 1 medium lemon directly into the bowl with the parsley and garlic. Mix these ingredients together well.
4. 4Brush the 4 6oz swordfish steaks with 1 tbsp of the 3 tbsp olive oil. Season both sides of the swordfish steaks with salt and pepper.
5. 5Place the seasoned swordfish steaks on the preheated grill. Grill for 4-5 minutes per side, or until the swordfish is cooked through and flakes easily when tested with a fork. The internal temperature should reach 63°C.
6. 6Remove the roasted asparagus from the oven. Drizzle the remaining 1 tbsp of olive oil over the asparagus. Squeeze the juice from the zested 1 medium lemon over the asparagus. Toss gently to combine.
7. 7Place the grilled swordfish steaks on serving plates. Spoon the prepared lemon-herb gremolata over the top of each swordfish steak. Serve immediately with the roasted asparagus.

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