CITRUS GRILLED SWORDFISH

Prep Time: 15 Minutes

Grill Time: 10 Minutes

Servings: 2

INGREDIENTS:

• Two Swordfish Filets
• 2 Tablespoons Lemon Zest
• 3 Tablespoons Olive Oil
• 6 Cloves of Garlic
• Black Pepper to taste
• Salt to taste
• 2 Tablespoons Crushed Aleppo Pepper
• Juice of 2 Lemons
• 1 Teaspoon Sumac
• 2 Tablespoons Butter
• Chopped Parsley

ROASTED CHERRY TOMATOES:

• 1 Pint Cherry Tomatoes
• 4 Cloves of Garlic
• 1 Tablespoon Aleppo Pepper
• 1 Teaspoon Crushed Red Chili Flakes
• 1 Tablespoon Butter
• 1 Teaspoon Garlic Powder
• Salt to taste
• Black Pepper to taste
• 1 Tablespoon Olive Oil

DIRECTIONS:

1.) In a bag, add two swordfish filets along with chopped parsley, chopped garlic, lemon zest, lemon juice, Aleppo pepper, crushed red chili flakes, black pepper, and salt. Shake to ensure the marinade has spread evenly.

2.) Seal the bag and allow the swordfish to marinate for 15 minutes in the fridge.

3.) Once ready, preheat up the pan or grill with oil. Grill the swordfish over medium-high heat for about 4-5 minutes on each side. Remember to use a spatula to flip the fish to prevent it from tearing. Add lemon slices to the pan and base the juices over the fish for a 30 seconds.

4.) Set aside.

5.) for the cherry tomatoes, drizzle olive oil to the pan.

6.) Add in the washed and dried cherry tomatoes to the pan. Season the tomatoes with garlic, Aleppo pepper, crushed red chilis, and garlic powder. Allow the cherry tomatoes to heat through and burst. Finish with 1 tablespoon of unsalted butter. Season with salt and black pepper. Set aside.

7.) Plate the swordfish with lemon wedges. Garnish with fresh parsley. Add in spoonful’s of the roasted cherry tomatoes and enjoy!