6 fresh Swordfish fillets
4 cloves of garlic
3 tbsp extra virgin olive oil
1/2 c. sun dried tomatoes
3 small green zucchini, sliced
2 small yellow zucchini, sliced
1 large egg plant, cut in cubes
1 large red bell pepper
1 large green bell pepper
1 bundle asparagus, cut into pieces
1 tbsp capers
2 tbsp low sodium soy sauce
Juice of 1 lemon or 2 limes
2 tbsp. olive oil
1/2 tsp. dried thyme or 3 fresh thyme sprigs, chopped
-Combine ingredients. Place fish steak in plastic bag and add the marinade. Refrigerate for 1-2 hours. Remove fish from marinade.
-Prepare grill at medium-high heat and grill fish for 5 minutes on one side and then flip over and cook the other side for another 4. Transfer swordfish to a platter and cover to keep warm.
-Place all veggies and other ingredients in a frying pan and allow to stir-fry until all ingredients are cook to desire. They can either be cooked all the way through or made to be crunchy. Toss lightly, every few minutes.
-Transfer all veggies to a platter or individual plate and arrange grilled sordfish on top. Garnish with cilantro.