1 serving swordfish
1 lemon (zested and juiced)
1 clove garlic (minced)
salt
1/4 cup fresh parsley (chopped)
Mix parsley, lemon zest and juice and garlic together, press onto either side of the fish. Cook in a saute pan over med-low heat with a little olive oil ~4 mins per side.
adapted from epicurious
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