Whisk together wine and 2 tablespoons each lemon juice and olive oil in a baking dish. Add swordfish, turning to coat; marinate 20 minutes, turning once.
Whisk together vinegar, honey, 1/2 teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons lemon juice and 4 teaspoons olive oil in a medium bowl. Add tomatoes and next 5 ingredients; toss.
Heat a lightly greased grill pan or heavy skillet over medium-high heat. Sprinkle swordfish with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Cook 3 minutes on each side or until well-marked and cooked through. Serve Lemony Orzo topped with swordfish and tomato mixture.
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Great flavors. Restaurant quality. I would normally grill the fish outside,but it was raining so I used the grill pan. It came out great. I used an Asian cucumber which has a very thin peel and very small seeds. The only addition was some crusty bread & a nice Chardonay.
This is fabulous. The orzo is so creamy and lemony and the Greek salad on the top is refreshing. I substitued lemonade and a little tea for the wine. And i didn't use tomatoes because I can't eat them. Fast, easy and incredibly delicious.
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