Ingredients:
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 garlic clove, minced
- Salt and freshly ground black pepper
- 4 (5 to 6-ounces each) swordfish steaks
- Prepackaged butternut squash, cut into cubes
Directions:
Preheat a grill pan to medium high heat. Whisk the oil, lemon juice, parsley, and garlic in a medium bowl to blend. Season with salt and pepper to taste. Brush the swordfish steaks with the mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve. Spray a skillet with non stick spray and preheat to medium high heat. Saute the squash until soft, about 10 minutes. Serve the fish over a serving of butternut squash.
Nutrition Information:
Calories: 183 Protein: 23g Carbs: 9g Fat: 6g
