Grilled Fish for the True Romantic

How to impress someone with a nice meal in a short amount of time? Serve grilled swordfish. It’s impressive on the dinner plate--perfect for Valentine’s Day.

Try grilling it on a stove-top grill pan--these are a nice addition to any kitchen. Look for the ones made from cast iron, they’ll get hotter. Best of all, a stove-top pan will keep you inside rather than running out to the grill while your valentine waits.

Placemat, plate and napkin from Crate & Barrel

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Grilled Marinated Swordfish

Active Work Time: 10 minutes * Total Preparation Time: 25 minutes

4 (6-ounce) swordfish filets

1 tablespoon minced garlic

1 tablespoon minced parsley

1 tablespoon minced fresh thyme

1 teaspoon salt

Freshly ground pepper

1/3 cup olive oil

1 tablespoon grated lemon zest

Rinse the fish and pat dry. Set aside.

Combine the garlic, parsley, thyme, salt, pepper to taste, olive oil and lemon zest in a small bowl. Pour the marinade into a shallow dish. Dip the filets into the marinade, coating each side thoroughly. Let stand at room temperature for about 10 minutes.

Meanwhile, heat a grill pan or grill over medium-high heat.

Grill the filets just until the ends start to flake, about 3 1/2 minutes a side. Remove the fish from the heat and cover loosely with foil for about 5 minutes.

4 servings. Each serving: 273 calories; 451 mg sodium; 67 mg cholesterol; 14 grams fat; 3 grams saturated fat; 1 gram carbohydrates; 34 grams protein; 0.34 gram fiber.

MENU

Grilled Marinated Swordfish

Rice With Pine Nuts

STAPLES

Chicken broth

Garlic

Lemon

Olive oil

Onion

Parsley

Pine nuts

Rice

SHOPPING LIST

4 (6-ounce) swordfish filets

1 bunch thyme

COUNTDOWN

25 minutes before: Rinse and dry fish. Mince garlic, parsley, thyme and onion. Prepare marinade. Start rice.

20 minutes before: Marinate fish.

15 minutes before: Heat grill pan. Grill fish.

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Rice With Pine Nuts

Active Work Time: 10 minutes * Total Preparation Time: 25 minutes

1 tablespoon olive oil

3 tablespoons minced onion

1/4 cup pine nuts

1 cup rice

2 cups chicken broth

Salt, pepper

Heat the olive oil in a saucepan over medium heat. When it’s hot, add the onion and cook until fragrant and lightly softened, about 2 to 3 minutes. Add the pine nuts and rice and cook, stirring, until lightly browned, 4 to 5 minutes.

Add the broth, bring to a simmer then reduce the heat to low. Cover and cook until the rice is tender and the liquid has been absorbed, about 15 minutes. Stir in salt and pepper to taste.

4 servings. Each serving: 177 calories; 113 mg sodium; 0 cholesterol; 8 grams fat; 1 gram saturated fat; 21 grams carbohydrates; 5 grams protein; 1.41 grams fiber.