Grilled Swordfish with Lemon–Garlic Parsley Drizzle + Sautéed Bok Choy and Crispy Garlic Potatoes

Washington late-winter comfort, but bright: quick-grilled swordfish with a lemony herb drizzle, plus a warm sauté of crisp-tender bok choy and garlicky potatoes. Clean, bold, and totally different from your recent salmon bowls/cod nights.

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Ingredients

Swordfish Steak Wild Caught (sustainably sourced) (1 lb) 12 oz (2 steaks or 1 large steak cut in half) $8.99 sale (reg $9.99)
Bok Choy (1 lb) 1 lb, ends trimmed, chopped $2.77 sale (reg $2.99)
Kroger® Gold Potatoes (5 lb) 1 lb (about 3 medium), diced 1/2-inch $3.99 sale (reg $4.99)
Garlic (1 ct) 3 cloves, minced (2 for veg/potatoes, 1 for sauce) $0.69
Parsley (1 ct) 1/2 cup chopped $1.29
Fresh Large Organic Lemon - Each 1 lemon (zest + 2 Tbsp juice) $1.29
Olive oil 2 Tbsp (potatoes) + 1 Tbsp (fish) + 1 Tbsp (sauce)
Soy sauce (optional for bok choy) 1 tsp
Butter (optional) 1 Tbsp (for potatoes, optional)

Instructions

Prep: Heat grill to medium-high (or use a grill pan). Zest and juice 1 lemon. Chop 1/2 cup parsley. Mince 3 garlic cloves.
Start potatoes (stove): Put 1 lb diced gold potatoes in a pot, cover with cold salted water by 1 inch. Boil until just tender, 8–10 minutes. Drain well and let steam-dry 2 minutes.
Crisp potatoes (stove): Heat 2 Tbsp olive oil (and 1 Tbsp butter if using) in a large skillet over medium-high. Add boiled potatoes in a single layer; season with 1/2 tsp salt and pepper. Cook, turning occasionally, until golden and crisp, 8–10 minutes. Stir in 2 minced garlic cloves for the last 30 seconds. Transfer potatoes to a plate.
Sauté bok choy (stove): In the same skillet, add 1 tsp olive oil if needed. Add 1 lb chopped bok choy with a pinch of salt and 2 Tbsp water. Cover and steam-sauté 2 minutes, then uncover and cook 1–2 minutes more until crisp-tender. Optional: splash in 1 tsp soy sauce. Remove from heat.
Grill swordfish (grill): Pat 12 oz swordfish dry. Rub with 1 Tbsp olive oil, 1/2 tsp salt, and pepper. Grill 3–4 minutes per side (depending on thickness) until just cooked through and still juicy (about 130–135°F for medium). Rest 2 minutes.
Make lemon-herb drizzle: In a small bowl, mix 1 Tbsp olive oil + 2 Tbsp lemon juice + lemon zest + 1 minced garlic clove + 1/2 cup chopped parsley + pinch salt.
Serve: Plate bok choy and crispy potatoes, top with grilled swordfish, and spoon lemon-herb drizzle over the fish (and a little on the veg).

Health notes: ~750–900 kcal per serving (depends on potato portion and oil). Very high protein; bok choy adds calcium/vitamin K; potatoes bring potassium. Keep it lighter by using 3/4 lb potatoes and 1 Tbsp oil for the sauté.

Drink pairing: Swordfish is meaty—treat it like a “white-meat steak.” Best styles: Sauvignon Blanc (zesty with herbs), Albariño (saline + citrus), or a light-bodied Pinot Noir (if you want red). Local WA picks: WA Sauvignon Blanc from Columbia Valley (many options); also look for WA Albariño from producers in Yakima Valley/Columbia Valley if available.

Careme