This summery salad is packed with Mediterranean flavors. Use your favorite red wine vinaigrette (either bottled or homemade) to make it, but a balsamic or white wine vinaigrette will work equally as well. Crush the fennel seeds with a mortar and pestle or place them on a cutting board and roll back and forth over them with a rolling pin.
Ingredients
Method
Prepare a grill for medium-high heat cooking and oil grill grates.
Brush swordfish with 1 tablespoon of the vinaigrette and sprinkle with the fennel, salt and pepper.
Grill the fish, turning it once or twice, until nicely browned and just opaque in the center, 8 to 9 minutes.
Toss spinach, tomato and red onion with the remaining vinaigrette and mound the mixture on a platter.
Scatter with olives and capers.
Cut the swordfish into chunks, arrange it on top of the salad and serve.
Nutritional Info
Serving Size
Calories
310
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.