Grilled Swordfish with Sweet Potato Hash

Ingredients

• Fresh parsley (1 tablespoon, finely chopped)
• Salt and Pepper (to taste)
• Paprika (1 teaspoon)
• Olive oil (2 tablespoons)
• Garlic (2 cloves, minced)
• Onion (1 medium, diced)
• Red bell pepper (1 medium, diced)
• Sweet potatoes (2 large, peeled and diced)
• Swordfish fillets (4 (6-ounce) fillets)

Instructions

1. Preheat your grill to medium-high heat.
2. While waiting for the grill to heat, season your swordfish fillets evenly with salt, pepper, and paprika. Set aside to allow the flavors to seep in.
3. Once the grill is heated, cook the swordfish fillets for 4-5 minutes on each side until they are cooked through and have nice grill marks. Remove from the grill and set aside.
4. In a large skillet, heat the olive oil over medium heat.
5. Add the diced sweet potatoes to the skillet and sauté for 8-10 minutes, or until they start to become tender.
6. Next, add the diced red bell pepper, onion, and minced garlic to the skillet. Continue cooking for an additional 5 minutes, or until all the vegetables are tender and aromatic.
7. Season your sweet potato hash with additional salt, pepper, and paprika to taste. Stir well to blend the flavors.
8. To serve, divide the sweet potato hash onto plates, top each serving with a grilled swordfish fillet, and sprinkle with the chopped fresh parsley. Enjoy while hot!