mediterranean

Grilled Swordfish with Herbed Almond Gremolata and Roasted Zucchini

Name: Grilled Swordfish with Herbed Almond Gremolata and Roasted Zucchini
Yield: 1 serving
Cuisine: mediterranean
Ingredients: 181 g swordfish steak; 25 g olive oil; 231 g zucchini, thick half-moons; 12 g fresh parsley, finely chopped; 18 g almonds, toasted and chopped; 5 g garlic, minced; 0.82 g lemon zest; 12 g lemon juice; 2 g salt and black pepper

This roasted dish pairs swordfish steak with zucchini, thick half-moons, almonds, toasted and chopped and fresh parsley, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Heart friendly High protein Low carb Gluten free Pescatarian

Set your calorie target 650 kcal

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Estimated macros per portion

45 g Protein

14 g Carbohydrates

45 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

181g swordfish steak 272 kcal
25g olive oil 221 kcal
231g zucchini, thick half-moons 39 kcal
12g fresh parsley, finely chopped 4 kcal
18g almonds, toasted and chopped 104 kcal
5g garlic, minced 7 kcal
1g lemon zest 0 kcal
12g lemon juice 4 kcal
2g salt and black pepper 0 kcal

Cooking instructions

olive oilzucchinisalt and black pepper
Heat oven to 425 F. Toss zucchini with half the olive oil, salt, and pepper on a sheet pan; roast 15 to 18 minutes until browned at edges.
fresh parsleyalmondsgarliclemon zestlemon juicesalt and black pepper
Meanwhile, mix parsley, lemon zest, lemon juice, almonds, and garlic in a small bowl; season with a pinch of salt.
swordfish steakolive oilsalt and black pepper
Pat swordfish dry and season with salt and pepper. Heat a grill pan or skillet over medium-high heat with the remaining olive oil.
swordfish steak
Sear swordfish 3 to 4 minutes per side (thickness dependent) until just cooked through.
swordfish steakzucchinialmonds
Plate the roasted zucchini, top with swordfish, and spoon the almond gremolata over the fish.