Ingredients
-
Skinless Swordfish Steaks
0.63 LBQty 4 (6 OZ)$10.07 -
Frozen Asparagus Cuts
0.75 LBQty 1 CUP$3.46 -
Dorot Frozen Garlic
0.18 LBQty 2 Cubes$2.28 -
Qty$5.78
-
WF Himalayan Pink Salt, to taste
0.44 LBQty$6.48 -
Olive Oil
Qty 2 TBSP -
Fresh Parsley
Qty 1 TBSP -
Butter
Qty 2 TBSP -
Lemon Juice
Qty 4 TBSP -
Mayonnaise
Qty 1/4 cup -
Lemon Zest
Qty 1 Lemon -
Marcona Almonds
Qty 1/3 cup -
Non-pareil Capers
Qty 2 TBSP -
Young Fresh Asparagus*, cut in 3” spears
Qty 1 Bunch
Cooking
Instructions
- Preheat an outdoor grill or pan over medium -high heat. Pat fish dry. In a small bowl, mix mayonnaise, 1 Tbsp. lemon juice and garlic. Spoon 1 Tbsp. of mayonnaise over each swordfish. Season with salt and pepper. Cover and set aside.
- In a skillet over medium high heat, add butter and when golden, add Marcona almonds and capers. Stir often until almonds turn golden. Remove from skillet and keep aside.
- Add olive oil and asparagus to skillet. Squeeze some lemon juice and zest, season with salt and pepper and stir until heated through. Add almonds and capers.
- Place fish on the hot grill or separate skillet over medium heat. Cook for 3-4 minutes on each side or until opaque. Serve with Asparagus and Almond mixture on top and garnish with parsley and additional lemon zest.