Blackened Swordfish with Green Goddess Dressing and Potato Salad
Fresh chives, parsley, and scallions give the Green Goddess sauce it's garden fresh taste. It doubles as a dressing for the potato salad and as a sauce for the fish.
Ingredients
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Green Goddess Sauce:
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1/2 cup reduced-fat mayonnaise
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1/2 cup reduced-fat sour cream
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3 tablespoons red-wine vinegar
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1 tablespoon fresh lemon juice
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1/2 teaspoon salt
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1/8 teaspoon black pepper
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2 tablespoons finely chopped fresh flat-leaf parsley leaves
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2 scallions, both green and white parts, finely chopped (1/4 cup)
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2 tablespoons snipped fresh chives
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Swordfish and Potato Salad:
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2 pounds all-purpose potatoes, peeled and cut into 1-inch cubes
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2 tablespoons lemon-pepper dry marinade
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6 swordfish steaks, 3/4 to 1 inch thick (about 2-1/2 pounds total)
Directions
1.
Green Goddess Dressing: In medium-size bowl, whisk together mayonnaise, sour cream, vinegar, lemon juice, salt and pepper. Stir in parsley, scallions and chives. Cover and refrigerate until ready to use.
2.
Swordfish and Potato Salad: Place potatoes in medium-size saucepan; cover with cold water. Bring to a boil over high heat. Reduce heat to medium-high; simmer until fork-tender, about 8 minutes. Drain potatoes. Place in medium-size bowl; let cool slightly. Reserve 1/2 cup of dressing to serve with fish. Add remaining dressing to potatoes; gently stir to coat potatoes. Cover and refrigerate for at least 1 hour.
3.
Prepare outdoor grill with hot coals or heat gas grill. Lightly brush grill grid with vegetable oil. (Or cook using oven method, below.)
4.
Sprinkle 1/2 teaspoon lemon pepper on each side of swordfish. Grill 4 minutes on one side. Turn over; grill 3 minutes or until cooked through. Serve swordfish with potato salad and reserved dressing on the side.
5.
Oven Method: Heat broiler. Coat broiler-pan rack with nonstick cooking spray. Place seasoned swordfish steaks on rack in broiler pan. Broil 4 to 6 inches from heat 4 minutes on one side. Turn; broil for another 3 minutes.
Nutrition information
Calories 372, Total Fat 15 g, Saturated Fat 4 g, Cholesterol 67 mg, Sodium 949 mg, Carbohydrate 30 g, Fiber 3 g, Protein 29 g.
Percent Daily Values are based on a 2,000 calorie diet
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