The Recipes

Carrots and Swordfish

Normally I name the protein first, but the carrots really ended up being the star of this dish for me, so that's why it's named so simply!  With just a few ingredients, you will have a delicious and healthy meal and hopefully make you remember that carrots are not just for snacking in the office to avoid the vending machine.

Helpful tip: You can also save the extra leafy carrot tops and make a pesto out of them.  Delicious!

Carrots and Swordfish

Serves: 1     Time: 40 minutes, mostly inactive     Difficulty: You can dooooooo it!

INGREDIENTS:

- 1 swordfish steak

- 4 carrots, tops trimmed and leafy tops reserved

- 1 lemon, zested and juiced

- 1 clove garlic, minced

- 1 1/2 T. maple syrup

- oil, salt, pepper

DIRECTIONS:

Preheat the oven to 375 degrees.

Coat the carrots in 1 tsp. oil, the maple syrup, and season them with salt and pepper.  Put them on a baking sheet, or if you're lazy like me, on a piece of aluminum foil.  It's also your choice to peel or not peel the carrots - in this instance, I just gave them a good scrub.

Roast them in the oven for 30-35 minutes or until fork-tender.

Coat the swordfish in oil and season it with salt and pepper while you heat a grill pan.

Cook the swordfish for approximately 4 minutes per side, turning the swordfish 45 degrees after two minutes on each side if you want the pretty crosshatch pattern of grill marks.

While the swordfish cooks, mince 3 T. of the carrot tops together with the lemon zest and garlic.

Plate the swordfish and carrots.  Squeeze the lemon juice over the fish and sprinkle the carrot top mixture, called "gremolata," over the fish and carrots.