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Coriander Swordfish Salad With Jicama And Thin Green Beans

Natural.Foodie's picture
Ingredients
  Fresh coriander 1⁄2 Cup (8 tbs) (Cilantro, Packed For Measuring)
  Jalapeno pepper 1 Large, stemmed but not seeded
  Olive oil 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄8 Teaspoon
  Hot pepper sauce To Taste
  Swordfish steaks 1 1⁄2 Pound, cut 1 inch thick
  Thin green beans 1 Pound
  Jicama 1 Pound, peeled and cut into thin julienne strips
  Red onion 1 Small, thinly sliced
  Tomato 1 Large, peeled, seeded and cut into thin strips
Directions

1. Preheat the oven to 350°. In a small baking dish, toast the pine nuts in the oven until golden, about 10 minutes.
2. Grate the zest from the limes. Squeeze the limes to extract their juice. In a food processor or blender, combine 1/4 cup of the pine nuts with the coriander, jalapeno pepper, olive oil, lime zest, lime juice, salt and black pepper; puree until smooth, about 1 minute. Add hot pepper sauce to taste.
3. Place the swordfish in a nonreac-tive baking dish and sprinkle with 1/2 cup of the dressing. Let marinate for 1 hour at room temperature.
4. Preheat the oven to 400°. Bake the swordfish until just opaque throughout, about 15 minutes; let cool. Remove and discard the skin. Cut the fish into 1-inch cubes.
5. Bring a medium saucepan of salted water to a boil over high heat. Add the green beans and cook until crisp-tender, about 2 minutes. Drain and refresh under cold running water; drain well.
6. In a medium bowl, mix together the green beans, jicama and red onion. Add 1/2 cup of the dressing and toss well. Spoon the salad onto 4 plates. Arrange the swordfish cubes on top and garnish with the remaining 2 tablespoons pine nuts and the tomato strips. Pass the remaining dressing separately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Baked
Dish: 
Salad
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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