Grilled Swordfish with Chopped Greek Salad

Collages

 

 

 

 

 

 

 

 

Ingredients:

  • 1/4 cup fresh lemon juice, divided
  • 2 tablespoons plus 4 teaspoons extra virgin olive oil, divided
  • 4 (6-ounce) swordfish steaks, about 1 inch thick
  • 1 tablespoon white wine vinegar
  • 3/4 teaspoon honey
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 pint cherry tomatoes, halved
  • 1/2 seedless cucumber, chopped
  • 1/2 small red onion, thinly sliced
  • 1/4 cup pitted kalamata olives, halved
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons finely chopped fresh mint leaves
  • Lemony Orzo

Preparation

  1. 1. Whisk together wine and 2 tablespoons each lemon juice and olive oil in a baking dish. Add swordfish, turning to coat; marinate 20 minutes, turning once.
  2. 2. Whisk together vinegar, honey, 1/2 teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons lemon juice and 4 teaspoons olive oil in a medium bowl. Add tomatoes and next 5 ingredients; toss.
  3. 3. Heat a lightly greased grill pan or heavy skillet over medium-high heat. Sprinkle swordfish with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Cook 3 minutes on each side or until well-marked and cooked through. Serve Lemony Orzo topped with swordfish and tomato mixture.

 Yield: Makes 4 servings

 

About Clark Fish

With over 25 years of experience, Clark Fish gets you. We understand that our clients require care and individual attention to specific needs. We’ll get you high quality, hassle free fish, and seafood that add value to any restaurant, hotel, resort, country club, or wholesaler's line of products. It’s just that good! We want you to be satisfied and you will be. Clark Fish is registered with the FDA, HACCP approved facility, and are inspected by the Florida Department of Agriculture.
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