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Seared Swordfish

 Seared Swordfish

Serves 4

This is a great way to eat every night so that you can enjoy yourself and not feel deprived and continue to lose weight and stay healthy. I decided to stay with the grilling theme of our up coming first day of Summer where you can enjoy this delicious meal with your family or at any barbecue!

What you will need:

4 swordfish steaks, 8oz. each
½ cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
½ teaspoons sugar (this is such a small amount that you need not worry!)
1 tablespoon fresh chives, snipped
1 lb. new potatoes, cut in half if large (its ok to eat potatoes, they have really gotten a bad wrap. Its not the potato that’s bad for you its what most people do to them, butter, sour cream, fried, chipped, on its own and just a few small ones are just fine, and delicious!)
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 tablespoon Reduced Balsamic Vinegar

What to do:

Brush the swordfish steaks with 1 tablespoon of the oil, season with sea salt and pepper, as 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 for a further 3 to 4 minutes, or until the potatoes and beans are just tender. Drain well. Transfer to a bowl, add the olives and half the dressing, and 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 perfect meal that is delicious and so easy and quick to make. You will feel satisfied both inside and out.


Bon Appetite!

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