Grilled Greek Swordfish and Zucchini with Orange-Rosemary Marinade

This is a dish I like to serve on a bed of orzo with kalamata olives, citrus zest, herbs and feta…maybe even some roasted red peppers. I have also made this recipe in a conventional oven, roasting the vegetables at 450, but broiling the sword for 4-5 minutes per side.

2 swordfish steaks
1 orange (zest and juice)
a few cloves of garlic
olive oil
lots of fresh rosemary
black pepper and a bit of kosher salt
a few zucchinis and summer squash, (cut lenthwise in slabs or as large chunks on the bias)

Crush and mince garlic on cutting board with a bit of kosher salt, the zest from an orange, several sprigs of Rosemary leaves and black pepper. Rub mixture onto swordfish steaks, then drizzle with olive oil and the juice from the zested orange. Add zucchini and Summer squash to the bowl as well and toss around. Refrigerate for about an hour.

Prepare a hot grill and grill zucchini and summer squash, set aside. Then grill steaks on high heat for 4-5 minutes per side. Serve the grilled vegetables and swordfish over the orzo. I use the remaining marinade (after it has been heated to a boil) as a dressing for the orzo. Great stuff!