Teresa's Recipes
Grilled Swordfish and Asparagus Rolls
Experience the savory delight of Grilled Swordfish and Asparagus Rolls, a dish that perfectly balances the rich flavors of fresh swordfish with the crisp tenderness of asparagus. This healthy seafood recipe is not only visually stunning, with its vibrant green spears wrapping around succulent fish, but it also captures the essence of Mediterranean cuisine with a splash of lemon and a drizzle of olive oil. Perfect for a summer barbecue or a sophisticated dinner party, these rolls offer a taste of coastal elegance that will impress your guests while keeping things light and nutritious. Historically, swordfish has been a prized catch for centuries, enjoyed for its meaty texture and mild flavor, making it a staple in many seaside culinary traditions.
Ingredients
- 4, about 6 ounces each Swordfish fillets
- 16, trimmed Asparagus spears
- 3 cloves, minced Garlic
- 4 tablespoons, divided Olive oil
- 1, juiced and zested Lemon
- to taste Salt
- to taste Pepper
- 2 tablespoons, chopped (for garnish) Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 320
- Fat: 18g
- Carbs: 6g
- Protein: 36g
- Sodium: 500mg
- Sugar: 1g
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, combine 2 tablespoons of olive oil, minced garlic, lemon juice, salt, and pepper. Mix well to create a marinade.
- Place the swordfish fillets in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Let marinate for 15 minutes.
- While the fish is marinating, blanch the asparagus in boiling water for 2-3 minutes until bright green and slightly tender. Drain and immediately place in ice water to stop the cooking process.
- Remove the swordfish from the marinade and wrap each fillet with 4 asparagus spears, securing them with toothpicks.
- Drizzle the remaining 2 tablespoons of olive oil over the rolls, and season with additional salt and pepper if desired.
- Place the rolls on the preheated grill and cook for 5-7 minutes per side, or until the swordfish is cooked through and the asparagus is tender and slightly charred.
- Remove the rolls from the grill, discard the toothpicks, and transfer to a serving platter.
- Garnish with lemon zest and chopped parsley, and serve with lemon wedges on the side.
Tips
- For added flavor, consider marinating the swordfish for longer, up to 1 hour.
- If you prefer, you can substitute swordfish with other firm white fish like halibut or tuna.
- Serve with a side of quinoa salad or grilled vegetables for a complete meal.