Swordfish Steak, Roasted Potatoes and Grilled Zucchini

Ingredients

• 2 lb Yukon Gold Potatoes (Or Russet potatoes, scrubbed well)
• 3 tbsp Olive Oil (Extra virgin is preferred)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground for best flavor)
• 1 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.5 tsp Paprika (Smoked paprika also works well)
• 1 tsp Dried Rosemary (Or dried thyme)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   Prepare the Oven and Potatoes

   • Position a rack in the middle of the oven and preheat to 425°F (220°C). For an extra crispy crust, place your baking sheet in the oven to preheat as well.
   • Thoroughly wash and scrub the potatoes. You can peel them if you prefer, but the skin adds great texture and nutrients.
   • Cut the potatoes into uniform 1-inch cubes to ensure they cook evenly.
2. 2

   Season the Potatoes

   • In a large mixing bowl, combine the potato cubes, olive oil, salt, black pepper, garlic powder, onion powder, paprika, and dried rosemary.
   • Toss vigorously until every piece of potato is evenly coated with oil and seasonings.
3. 3

   Roast the Potatoes

   • Carefully remove the hot baking sheet from the oven (if preheating). Spread the seasoned potatoes in a single, even layer. Do not overcrowd the pan; use two pans if necessary.
   • Roast for 20-25 minutes.
   • Remove the pan from the oven and use a spatula to flip the potatoes. This ensures all sides get crispy.
   • Return the pan to the oven and roast for another 15-20 minutes, or until the potatoes are golden brown, crispy on the outside, and fork-tender on the inside.

Ingredients

• 4 pcs Zucchini (medium, about 800g total)
• 2 tbsp Olive Oil
• 1 tsp Garlic Powder
• 0.75 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 pcs Lemon (cut into wedges, for serving)

Instructions

1. 1

   Prepare the Grill and Zucchini

   • Preheat your grill to medium-high heat (400-450°F / 200-230°C). Clean the grates well and lightly oil them to prevent sticking.
   • While the grill heats, wash and pat dry the zucchini. Trim off both the stem and blossom ends.
   • Slice each zucchini lengthwise into uniform planks, about 1/2-inch thick. Consistent thickness ensures even cooking.
2. 2

   Season the Zucchini

   • Place the zucchini planks in a large bowl or on a baking sheet.
   • Drizzle with olive oil, then sprinkle evenly with garlic powder, salt, and freshly ground black pepper.
   • Use your hands or tongs to gently toss the planks, ensuring each one is lightly coated on all sides with oil and seasonings.
3. 3

   Grill to Perfection

   • Place the seasoned zucchini planks directly on the hot grill grates, perpendicular to the bars to get the best grill marks.
   • Grill for 3-4 minutes on the first side, without moving them, until they are tender and have developed a nice char.
   • Using tongs, flip the planks and grill for another 3-4 minutes on the second side until tender-crisp. Be careful not to overcook, as they can become mushy.
4. 4

   Serve and Garnish

   • Carefully remove the zucchini from the grill and arrange them on a serving platter.
   • Squeeze the fresh lemon wedges over the hot zucchini for a burst of bright flavor.
   • Serve immediately as a delicious, healthy side dish.