Swordfish With Asparagus Foil Packets

Ingredients

• 2 swordfish steaks (about 1 pound each)
• 1 bunch asparagus
• 1/2 cup grape tomatoes, halved
• 2 tablespoons olive oil
• 1 lemon
• 3 tablespoons mint, fresh, coarsely chopped
• 2 tablespoons basil, fresh, coarsely chopped
• Salt and pepper, to taste
• 1 clove garlic, minced

Instructions

1. Cut the lemon in half and slice a round from each half. Juice the rest of the lemon into a mixing bowl. Add the olive oil, mint, basil, garlic, salt, and pepper, and mix.
2. Tear two large pieces of heavy-duty foil off the roll and lay them side by side on the counter. Place half the asparagus and tomatoes on each. Coat each piece of swordfish with the marinade made in step one, and place it on top of the vegetables. Place a round of lemon on each swordfish steak.
3. Wrap the foil around the ingredients and tightly seal. Place on the grill or in the oven at 375 degrees F. Cook for 12 minutes, then check the doneness of the fish by piercing it slightly with a fork. Continue to cook until the fish is white and firm, being careful not to overcook.