Teresa's Recipes
Herb-Infused Swordfish and Zucchini Boats
Embark on a culinary journey to the Mediterranean with these delightful herb-infused swordfish and zucchini boats. Succulent swordfish fillets are nestled in tender zucchini halves, generously topped with a vibrant tomato-herb mixture that bursts with freshness. The aromatic combination of garlic, parsley, and basil transports you to sun-soaked shores, making this dish the perfect summer meal. Enjoy the flavors of the season while savoring a dish that celebrates the bounty of fresh ingredients. This recipe not only tantalizes your taste buds but also embodies the spirit of Mediterranean cooking, where simplicity meets flavor.
Ingredients
- 4 medium, halved lengthwise Zucchini
- 4 (6 oz each) Swordfish fillets
- 2 cups, diced Tomatoes
- 3 tablespoons Olive oil
- 1/4 cup, chopped Fresh parsley
- 1/4 cup, chopped Fresh basil
- 3 cloves, minced Garlic
- 2 tablespoons Lemon juice
- 1 teaspoon, divided Salt
- 1/2 teaspoon, divided Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 350
- Fat: 20g
- Carbs: 10g
- Protein: 35g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchini in half lengthwise and carefully scoop out the seeds with a spoon to create hollow boat shapes. Set aside the scooped-out flesh for later use in soups or stir-fries.
- In a mixing bowl, combine the diced tomatoes, minced garlic, chopped basil, chopped parsley, olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
- Season the swordfish fillets with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides.
- Place the swordfish fillets in the hollowed zucchini boats and generously spoon the prepared tomato mixture over the top, ensuring each fillet is well-covered.
- Arrange the filled zucchini boats on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes, or until the swordfish is opaque and flakes easily with a fork, and the zucchini is tender.
- Remove from the oven and let cool for a few minutes before serving. Enjoy hot!
Tips
- For added flavor, marinate the swordfish fillets in olive oil, lemon juice, and herbs for 30 minutes before assembling the dish.
- Feel free to add other vegetables like bell peppers or onions to the tomato mixture for extra texture and flavor.
- This dish pairs wonderfully with a side of couscous or a fresh green salad for a complete meal.