Sicilian Swordfish, Orange, Fennel & Olive Salad Recipe

August 02, 2014

Sicilian Swordfish, Orange, Fennel & Olive Salad Recipe



Overview

  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Yield: 8 Servings

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.

Salad:

  1. Meanwhile, combine olive oil, vinegar, salt and pepper in a large bowl. Add remaining ingredients except arugula and gently toss to mix and coat.

Serve:

  1. 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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