Harvest Herby swordfish with Zucchini and Peppers
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes25
minutesI love this meal. We always enjoy a late harvest meal with what is left in our garden. This summer we had such extreme heat that sadly lots of what we grew either got burned by the heat or it stunted the growing season. We also went from extreme heat to freezing temperatures. Last year our garden was bountiful until December. Each year is very different. The zucchini and peppers were the last of our garden. Our herb plants are still doing well which is great as I cook with fresh herbs everyday.
Ingredients
3-4 Swordfish fillets, about 1 1/2-1 3/4lbs
Handful of fresh herbs: rosemary, oregano, thyme, chives and sage
4-8 green and yellow zucchini, trimmed at the top and bottom and if large quartered or just cut in half
6-12 Sweet Italian peppers, stemmed, seeds removed and cut in half
Olive oil
Salt and Pepper
Seasoning of choice
Directions
- Turn the grill on and allow to get hot. While the grill heats up, prepare the vegetables in a large bowl. Toss with olive oil, salt and pepper. If there is a seasoning you like, toss a little of that in as well.
- Season the fish fillets with a drizzle of olive oil and salt and pepper.
- Prepare the herbs: Keep some leaves for garnish. With the rest either chop and toss with the vegetables or sometimes I use my mini prep cuisine-art and make an almost pesto like sauce without using pine nuts or cheese. Just fresh herbs, olive oil and lemon juice and zest, plus salt and pepper. I will then toss the vegetables with it or and lather it on the fish.
- Grill the vegetables till they are soft and caramelized or to your preferred liking. Grill the fish about 5 minutes on each side and then let sit on indirect heat for an additional 5-7 minutes.
- Serve on a warmed platter with the grilled vegetables and fresh herbs for garnish.
