Grilled Swordfish Steaks with Strawberry Balsamic Glaze & Feta Orzo Salad
Ingredients:
For the Swordfish Steaks:
4 swordfish steaks (about 6 oz each)
2 tablespoons olive oil
Salt and pepper to taste
Juice of ½ lemon
For the Strawberry Balsamic Glaze:
1 cup strawberries, hulled and chopped
2 tablespoons balsamic vinegar
1 tablespoon honey
Pinch of salt
For the Feta Orzo Salad:
1 cup orzo pasta
½ cup cucumber, diced
½ cup cherry tomatoes, halved
¼ cup red onion, finely chopped
½ cup feta cheese, crumbled
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Directions:
Prepare the glaze: In a small saucepan over medium heat, combine strawberries, balsamic vinegar, honey, and salt. Simmer for 8–10 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and strain for a smooth glaze if desired.
Cook the orzo pasta according to package instructions. Drain and let cool slightly. In a large bowl, toss orzo with cucumber, tomatoes, red onion, feta, parsley, olive oil, lemon juice, salt, and pepper. Set aside.
Preheat grill to medium-high heat. Brush swordfish steaks with olive oil, season with salt, pepper, and lemon juice. Grill for 3–4 minutes per side, or until grill marks form and fish is cooked through.
Plate swordfish with a generous drizzle of strawberry balsamic glaze. Serve alongside the feta orzo salad for a vibrant, summery dish.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: 120 per bite | Servings: 24 bites
Grilled Swordfish Steaks with Strawberry Balsamic Glaze & Feta Orzo Salad
