Grilled Lemon-Paprika Swordfish Steaks with Charred Carrots

Swordfish is one of the best fish for the grill—its dense, meaty texture holds up beautifully to high heat and char without falling apart, making it feel like a steakhouse main event even on a busy weeknight. Here it's rubbed with smoked paprika, lemon zest, and olive oil, then grilled hot and fast until the outside is lightly charred and the inside stays moist and flaky. Carrot spears cook alongside, picking up the same smoky char and finishing with a squeeze of lemon and fresh herbs. This recipe is fully low-FODMAP: no onion or garlic anywhere, just the aromatic lift of lemon zest, smoked paprika, and fresh herbs like parsley or chives. Garlic-infused olive oil can stand in for the flavor of garlic without the fermentable fructans that trigger IBS symptoms, and every ingredient here—swordfish, carrots, olive oil, lemon—is well tolerated in typical low-FODMAP servings. Serve it simply with a side of rice or a green salad dressed with olive oil and lemon juice. The whole dish comes together in about 25 minutes, so it's an easy way to get a restaurant-quality piece of fish on the table without a lot of fuss or hard-to-digest ingredients.

Ingredients

• 4 steaksswordfish steaks, about 6 oz each, 1-inch thick
• 1.5 lbscarrots, peeled, halved lengthwise into spears
• 4 tbspGarlic-infused olive oil, divided; regular olive oil can be substituted
• 2 tspsmoked paprika
• 1 tbsplemon zest, from about 1 large lemon
• 3 tbsplemon juice, freshly squeezed, divided
• 1 tspsalt, divided
• 0.5 tspblack pepper, freshly ground
• 2 tbspfresh parsley, chopped, for garnish
• 4 wedgeslemon wedges, for serving

Method

No instructions listed.