Robust flavors of grilled swordfish and briny olives pair perfectly in this simple main-course salad.
Special Diets:
Method
Prepare a grill for high-heat cooking.
Grill swordfish, turning once, until fish is browned and just cooked through, 6 to 8 minutes.
Place on a cutting board; cut off and discard skin. Cut flesh into small cubes and place in a large bowl.
Finely chop 1/2 cup olives and mix with basil.
Add to the bowl with swordfish and toss.
Meanwhile, bring a large pot of water to a boil.
Add pasta and cook until just tender, about 14 minutes.
Drain and rinse under cold water.
Drain again and add to the bowl with swordfish along with spinach.
In a blender, combine remaining 1/4 cup olives with 1/4 cup water and pulse until blended.
Pour over the salad and toss to combine.
Nutritional Info
Serving Size
Calories
200
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.