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Italian Style Swordfish Salad

Ingredients
  Oranges 2 Large
  Lightly packed watercress sprigs/Lightly packed arugula 1 1⁄2 Liter, rinsed and crisped (6 Cup)
  Melba toast slice 16 (Plain Variety)
  Red onion 1 Small, thinly sliced
  Oil cured black olives/Small ripe olives 120 Milliliter, drained (1/2 Cup)
  Red wine vinegar 80 Milliliter (1/3 Cup)
  Olive oil 80 Milliliter (1/3 Cup)
  Fresh thyme/3/4 teaspoon dried thyme 2 Teaspoon, dried
  Anchovy paste 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Swordfish steaks 1 1⁄4 Pound, cut into about 1-inch, 2.5-centimeter cubes (About 455 To 565 Gram)
Directions

Grate 1 teaspoon zest from 1 orange; set aside.
Cut off remaining peel and white membrane from oranges; thinly slice fruit crosswise.
Mound arugula on individual plates; top with toast, onion, and orange slices.
Scatter olives over salads.
Set aside.
Combine reserved zest, vinegar, oil, thyme, anchovy paste, and pepper in a small bowl.
Thread fish on 8 skewers, each about 10 inches (25 cm) long.
Lightly brush fish all over with dressing.
Arrange fish on cooking grate.
Place lid on grill.
Cook, turning once and brushing with more dressing halfway through cooking time, until fish is opaque but still moist in center (8 to 10 minutes; cut to test).
Arrange fish on plates.
Spoon remaining dressing over salads.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Grilling
Dish: 
Salad
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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