Garlic Herbed Swordfish With Crispy Hot & Cold Vegetables

Prep Time: 15 minutes Cook Time: 30 minutes

Total Time: 45 minutes

INGREDIENTS

• 1. to 2 swordfish steaks

• 1 sweet potato

• 1 zucchini

• 3 radishes

• 1 cucumber

• 2 rainbow colored heirloom tomoatoes

• 2 gloves minced garlic

• micro greens or sprouts

• fresh basil

• fresh thyme

• salt

• pepper

• lemon

INSTRUCTIONS

1. Preheat oven to 375 degrees

2. Rinse the swordfish under cold water.  Pat dry with paper towels and set inside a baking dish

3. In small bowl, add 6 tablespoons olive oil, minced garlic, fresh basil and fresh thyme. Stir

4. Brush the garlic herb marinade on all sides of the swordfish.

5. Rest in the refrigerator while you prep the vegetables

6. Slice the heirloom tomatoes, radish and cucumber, drizzle with olive oil and pepper. Set aside in the refrigerator to keep crunchy

7. Peel and very thinly slice the sweet potato. Add to baking sheet

8. Thickly slice the zucchini. Add to baking sheet

9. Evenly coat vegetable with olive oil, salt and pepper

10. Insert vegetable baking sheet and the swordfish baking dish into the oven

11. For both the fish and vegetables, roast for 15 minutes. Flip

12. For both the fish and vegetables, roast for 12-15 minutes until everything has browned

13. On a large plate, add the cold vegetable salad. Top with sliced fresh basil and microgreens/sprouts. Squirt with lemon juice and salt

14. Add the hot vegetables

15. Place the swordfish steak on the plate last and juice with the remaining lemon

16. Serve immediately