Swordfish and Sweet Potato Hash

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Paprika (1 teaspoon)
• Olive oil (2 tablespoons)
• Garlic (2 cloves, minced)
• Onion (1 small, diced)
• Red bell pepper (1, diced)
• Sweet potatoes (2 medium, peeled and diced)
• Swordfish fillets (2 (6 oz) fillets)

Instructions

1. Preheat the grill to medium-high heat.
2. Season the swordfish fillets with salt, pepper, and paprika.
3. Grill the swordfish for 4-5 minutes per side, or until cooked through. Set aside.
4. In a large skillet, heat the olive oil over medium heat.
5. Add the diced sweet potatoes and cook for 8-10 minutes, or until they start to soften.
6. Add the diced red bell pepper, onion, and minced garlic to the skillet. Cook for an additional 5 minutes, or until the vegetables are tender.
7. Season the sweet potato hash with salt, pepper, and paprika to taste.
8. Divide the sweet potato hash onto plates and top with the grilled swordfish fillets.
9. Garnish with fresh parsley before serving.