1 /2 bunch flat leaf Italian parsley,
stemmed and chopped
1 lemon, zested and juiced
2 cloves garlic, minced
3 Tbsp. olive oil
1 tsp. kosher salt
1 lb. swordfish, cut into 1 inch chunks
10 white button or cremini mushrooms
1 red pepper, cored and cut into 1 1 /2 inch pieces
1/2 onion, cut into 11/2 inch pieces
Combine parsley, lemon, garlic, oil and sale.
Pour over swordfish and mushrooms in a
shallow dish and marinate in refrigerator for
1/2 to 1 hour. Thread skewers with fish and
vegetables and cook on hot grill, turning
until internal temperature is 145 • F.
Serves 4.
To Broil Broil 4-5 inches from heat sou? for 10 minutes per inch ol thd:ness or
until 111tfflla! tffllpe!alUl’e IS 145 ? Tum oner? through coolong o?
Nu0100fl infonnaoon per seMng: 160 calones. 6 g roal fat. 15 g saturated fat.
4 g arl>ohydrace. 05 g fiber. n g procem, 160 mg soclrum
Looking for an enviromeru:ally frimdly option? Ask for swordfish from
U.S. fisheries (N. Atlantic). With healthy popubtions and ?tions in place
to pro«rct other species. this is ;an OCRn·frimdly seafood choice.
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