Aug02

Sicilian Swordfish, Orange, Fennel & Olive Salad Recipe

Sicilian Swordfish, Orange, Fennel & Olive Salad

Prep Time: 10 minutes

Cook Time: 8 minutes

Yield: 4 servings

2 cups salad, 1 swordfish steak

Sicilian Swordfish, Orange, Fennel & Olive Salad

A little sweet (from the oranges and fennel), a little salty (from the olives), a little bite (from the onion and arugula) equal a whole lot of delicious in this easy main dish salad! What’s even better is that from start to finish, it can be on the table in just 10 minutes!

Ingredients

Swordfish:

4 (6 ounce) swordfish steaks

4 teaspoons extra-virgin olive oil

3/4 teaspoon sea salt

Freshly ground black pepper to taste

Salad:

1/4 cup extra-virgin olive oil

2 Tablespoons red wine vinegar

1/2 teaspoon sea salt

Freshly ground black pepper to taste

1 small bulb fennel, end and stalks trimmed, bulb sliced (reserve fennel fronds for garnish)

2 large navel oranges, peel and pith removed with knife, then halved and sliced

1/2 medium red onion, thinly sliced

1/2 cup halved pitted Kalamata olives

4 cups baby arugula

Instructions

    Swordfish:
  1. Preheat grill or grill pan. Brush swordfish with olive oil and sprinkle with salt and freshly ground black pepper to taste. Grill 8 to 10 minutes, turning once, just until opaque at centers.
  2. Salad:
  3. Meanwhile, combine olive oil, vinegar, salt and pepper in a large bowl. Add remaining ingredients except arugula and gently toss to mix and coat.
  4. Serve:
  5. Add arugula to salad and gently toss. Arrange on serving platter or serving plates. Top with grilled swordfish and drizzle with any dressing left in bottom of bowl. Garnish with fennel fronds if desired.

Notes

Any good grilling fish, such as mahi mahi or halibut, can be substituted for the swordfish.

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Terry Grieco Kenny

is a recipe developer, food writer and food stylist. As a magazine food editor in NYC, she developed and styled hundreds (if not thousands!) of recipes, and has contributed to over 15 cookbooks and 10 magazines. It may sound like a super-busy life, but with her only son Jack now away at college, cooking up a storm in the kitchen certainly helps take her mind off the empty nest blues!

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