Grilled Swordfish with Red Potatoes Recipe

Grilled Swordfish with Red Potatoes Recipe

  • 2 tablespoons lemon juice
  • 2 teaspoons olive oil
  • 1 teaspoon herbal salt substitute
  • 4 bay leaves
  • 2 swordfish steaks
  • 2 red potatoes
  • 1 teaspoon fresh parsley
  1. In a shallow baking dish, combine 2 tablespoons (25 mL) of the lemon juice, 1 teaspoon (5 mL) of the oil, the herbal seasoning, and bay leaves. Add the fish and turn to coat both sides. Cover with plastic wrap and refrigerate, turning occasionally, for 2 to 4 hours.
  2. Fire up the grill and coat a grill rack with nonstick spray. Place the rack over medium-hot coals and grill the fish and potato halves, brushing with the marinade, until the fish is cooked through and the potatoes are tender, about 5 to 7 minutes on each side.
  3. In a cup, combine the remaining 1 1/2 tablespoons (22 mL) of lemon juice, the remaining 1 teaspoon (5 mL) of oil, and the parsley. Drizzle the seasoned juice over the fish and potatoes before serving.
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