Grilled Swordfish with Lemon-Herb Sauce and Roasted Asparagus

Ingredients

• 4 6 oz Swordfish Steaks
• 2 tbsp Olive Oil
• 2 tbsp Lemon Juice
• 1/4 cup Fresh Parsley
• 2 tbsp Fresh Oregano
• 2 cloves Garlic
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• about 450 g Asparagus

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your grill to medium-high heat (approximately 204.4-232.2°C or 200-230°C).
2. 2In a small bowl, whisk together the 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1/4 cup of fresh parsley, 2 tablespoons of fresh oregano, 2 cloves of minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the lemon-herb sauce.
3. 3Brush the 4 6 oz swordfish steaks with a little extra olive oil (not listed, assume it's part of the 2 tbsp olive oil for the sauce) and season them with a pinch of salt and pepper.
4. 4Place the seasoned swordfish steaks on the preheated grill. Grill for 4-5 minutes per side, or until the swordfish is opaque and flakes easily with a fork. The internal temperature should reach 63°C.
5. 5While the swordfish is grilling, place the about 450 g of asparagus on a baking sheet. Toss the asparagus with the remaining 2 tablespoons of olive oil, a pinch of salt, and a pinch of pepper. Roast the asparagus in an oven preheated to about 205°C (200°C) for 10-15 minutes, or until tender and slightly browned.
6. 6Serve the grilled swordfish steaks topped with the prepared lemon-herb sauce, alongside the roasted asparagus.

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