Photo by The Mediterranean Dish.
What you will need:
4 swordfish steaks, 8 oz. each
½ cup extra virgin olive oil
2 tbsp. freshly squeezed lemon juice
½ tsp. sugar (this is such a small amount that you need not worry!)
1 tbsp. fresh chives, snipped
1 lb. new potatoes, halved. (It's okay to eat potatoes-they're not bad, it's the butter, sour cream, oil used to fry them that will kill you!)
8 oz. string beans, trimmed
½ cup black olives, such as Nicoise or Kalamata, pitted and chopped
sea salt and freshly ground black pepper
1 tbsp. reduced balsamic vinegar
What to do:
Brush the swordfish steaks with 1 tbsp. oil. Season with sea salt and pepper, and set aside.
To make the dressing, put the remaining oil in a bowl, add the lemon juice, sugar, chives, salt, and pepper. Beat well, and set aside.
Cook the potatoes in a saucepan of lightly salted boiling water for 10 minutes. Add the beans and cook 3-4 minutes longer, or until the potatoes and beans are just tender. Drain well. Transfer to a bowl and add the olives and half of the dressing. Toss well.
Cook the swordfish steaks on a preheated outdoor grill for about 1 ½ minutes on each side. Let rest in a warm oven for 5 minutes. Sprinkle the swordfish with the remaining dressing and the balsamic vinegar and serve with the potato salad.
Enjoy this perfectly delicious meal. It's quick and easy and will leave you satisfied both inside and out.