Grilled Swordfish with Lemon, Mint and Basil*
This week's Zone meal is more of a recommendation than an actual meal. I tried this swordfish dish the other night, and was amazed by its simplistic, yet clean, flavorful and delicious taste. If you aren't a fish fan, try swordfish. It tastes more like chicken than fish. I served it with the following vegetable dish that I made up on the fly. 1.5 oz of swordfish is 1 block of protein.
Fresh Green Beans with Caramelized Onions, Wild Mushrooms and Toasted Almonds
4 Cups of green beans with tips removed
1 Cup sliced yellow onion
1 minced clove of garlic
3 Tablespoons of toasted slivered almonds
1 Handful of wild mushrooms: porcini, shitake, oyster, baby portabella (your choice)
1-2 Tablespoons of olive oil
Salt and Pepper
3 Tablespoons fresh lemon juice
Soy sauce to taste
In a non-stick pan toast the almonds until golden brown. Heat 1 tablespoon of olive oil in a non-stick pan, and toss in onion and garlic. Sweat the onions for 4 minutes and add the mushrooms. Continue cooking until the onions take on a dark color and are slightly sticky. Salt and pepper to taste.
Steam the green beans for two minutes, transfer cooked beans to a bowl and add the lemon juice and 1 tablespoon of olive oil. Stir to coat and add the onion mixture. Top with almonds, drizzle with soy sauce and serve. 1 cup of this dish is 1 block of carbs and 1 block of fat.
*Recipe courtesy of Giada De Laurentiis
