Grilled swordfish with parsley potatoes and side salad
- 4 green onions
- ½ cup chopped parsley
- ½ cup olive oil
- 2 lemons
- 1 ½ lbs swordfish (6 oz, 6 oz, 6 oz, 6 oz portions)
- 4 red potatoes
- 4 cups mixed greens
- ½ cup green olives
Trim green onions and cut into 2-inch lengths. Place in a blender, along with parsley, 4 tbsp olive oil and 2 tbsp lemon juice. Blend until nearly smooth, adding a little water if needed to reach a sauce-like consistency. Season with salt and pepper to taste.
Heat a grill, grill pan or heavy skillet over medium-high heat. Brush both sides of the swordfish with another 4 tsp olive oil; season with salt and pepper. Add to the grill and cook 5 minutes per side, or until flaking easily with a fork.
Meanwhile, scrub red potato and cut into wedges. Place in a microwave-safe bowl with 8 tbsp water; cover and microwave on high 3 minutes, or until tender. Drain any excess liquid, then add remaining 4 tsp olive oil to the bowl, tossing to coat. (Thread onto skewers if grilling.) Add potatoes to the grill and cook 5 minutes, turning occasionally, until browned. Transfer to a bowl and sprinkle with salt.
In a bowl, combine mixed greens, green olives and half of the parsley sauce. Enjoy with swordfish and potatoes, with remaining sauce spooned over.