Grilled Swordfish Salad with Olives and Capers
Serves 4
Time 30 min
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
- 1 pound swordfish steak, skin removed
- 6 tablespoons prepared red wine vinaigrette
- 3/4 teaspoon fennel seeds, crushed
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon ground black pepper
- 5 cups baby spinach leaves
- 1 large tomato, cut into wedges
- 1/4 red onion, thinly sliced
- 1/3 cup chopped pitted Niçoise olives
- 2 1/2 tablespoons drained brined capers
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:
Per serving: 310 calories (150 from fat), 17g total fat, 2.5g saturated fat, 55mg cholesterol, 1220mg sodium, 8g carbohydrates (2g dietary fiber, 3g sugar), 30g 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.
See our Terms of Service.
Ingredients
- 1 pound swordfish steak, skin removed
- 6 tablespoons prepared red wine vinaigrette
- 3/4 teaspoon fennel seeds, crushed
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon ground black pepper
- 5 cups baby spinach leaves
- 1 large tomato, cut into wedges
- 1/4 red onion, thinly sliced
- 1/3 cup chopped pitted Niçoise olives
- 2 1/2 tablespoons drained brined capers