Marinated Grilled Swordfish with Roasted Asparagus and Zucchini and Fruit Salad
The above pictured is a 3 block meal: Protein-1.5 oz of swordfish; Carbs- 12 asparagus spears, 1/2 cup of zucchini and 1/2 apple, 1/4 cup of strawberries, 1/8 cup blueberries and Fat- 9 almonds slivered
Marinated Grilled Swordfish
3 TBLS of Olive Oil
2 cloves of minced garlic
2 TBLS of minced fresh ginger
1/4 cup of sliced yellow onion
1/2 lemon, juiced and zested
Combine all of the ingredients into a storage container, zip-lock bag or small bowl. Add the swordfish and coat with mixture. Let the fish marinate for 15 to 30 minutes. Pre-heat a grill pan remove the fish from the marinade. Grill for 3 minutes on each side.
1/2 yellow onion
2-3 cloves of minced garlic
3 TBLS Olive Oil
2 teaspoons of fresh lemon juice
Turn on oven to 425
Trim the asparagus, cut up zucchini and slice the onion. Mince the cloves of garlic. Put everything into a glass baking dish. Add the oil, salt and pepper to taste. Bake for 15-20 minutes depending on how thick the asparagus stalks are. Stir vegetable mixture a couple of times during baking. Top with lemon juice and serve.