Greek-Spiced Grilled Swordfish with Zucchini Ribbons

Bring the flavors of a Greek taverna to your dinner table with this fast, fresh, and gut-friendly grilled swordfish. Meaty swordfish steaks soak up a bright marinade of lemon juice, olive oil, oregano, and fresh herbs before hitting a screaming-hot grill pan, developing a beautifully charred crust while staying tender and juicy inside. No garlic or onion needed here—the marinade gets its depth from citrus, dried oregano, and a touch of smoked paprika, keeping every bite low-FODMAP without sacrificing flavor. Alongside the fish, ribbons of zucchini are quickly sautéed until just tender-crisp, and oven-roasted carrots caramelize into sweet, tender batons. A final drizzle of paprika-infused olive oil ties the whole plate together, adding warmth and color. This dinner comes together in about 40 minutes, making it perfect for a weeknight Mediterranean-inspired meal that's dairy-free, grain-free, and gentle on sensitive digestive systems. Whether you're in the elimination phase of the Low-FODMAP protocol or simply looking for a light, protein-packed dinner, this dish delivers restaurant-quality results with pantry-friendly, gut-safe ingredients. Serve it with a side of steamed rice or a simple green salad for a complete, satisfying meal.

Ingredients

• 4 steaksswordfish steaks, about 6 oz each, 1-inch thick
• 6 tbspextra virgin olive oil
• 3 tbsplemon juice, freshly squeezed
• 2 tspdried oregano
• 1 tbspFresh oregano leaves, or parsley, chopped, optional garnish
• 1.5 tspsalt, divided
• 0.75 tspblack pepper, divided
• 4 mediumcarrots, peeled and cut into batons
• 3 mediumzucchini, ribboned with a peeler
• 1.5 tspsmoked paprika
• 4 wedgeslemon wedges, for serving

Method

No instructions listed.