Grilled Swordfish and Asparagus Rolls

Ingredients

Swordfish fillets

4, about 6 ounces each

Asparagus spears

16, trimmed

Garlic

3 cloves, minced

Olive oil

4 tablespoons, divided

Lemon

1, juiced and zested

Salt

to taste

Pepper

to taste

Fresh parsley

2 tablespoons, chopped (for garnish)

Instructions

1. Preheat the grill to medium-high heat.
2. In a small bowl, combine 2 tablespoons of olive oil, minced garlic, lemon juice, salt, and pepper. Mix well to create a marinade.
3. Place the swordfish fillets in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Let marinate for 15 minutes.
4. 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.
5. Remove the swordfish from the marinade and wrap each fillet with 4 asparagus spears, securing them with toothpicks.
6. Drizzle the remaining 2 tablespoons of olive oil over the rolls, and season with additional salt and pepper if desired.
7. 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.
8. Remove the rolls from the grill, discard the toothpicks, and transfer to a serving platter.
9. Garnish with lemon zest and chopped parsley, and serve with lemon wedges on the side.