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Ffwd: Swordfish with frilly carrot and herb salad
Julie Cecchini
1 serving
IntermediateOn a HOT and steamy evening we sat on the shaded deck, chilled glasses of wine in hand,watching a gorgeous fresh piece of Atlantic Swordfish sauté on the grill. Then we had to eat it on a bed of fresh flavors that complimented it thoroughly. A tough business...but then a mothers job is never ending.
Total Steps
15
Ingredients
16
Tools Needed
1
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Ffwd: Swordfish with frilly carrot and herb saladIngredients
- 1 swordfish steak
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1/8 cup capers
- 1 small red onion, sliced
- 1/2 tablespoons Olio do Panne
- 1 teaspoon sugar
- sea salt and ground black pepper
- 1 carrot, sliced in ribbons
- 1 cup mustard greens
- 1 cup purslane
- 1/3 cup basil leaves
- 1 sprig rosemary
- 1 sprig oregano
- 1/2 cup parsley leaves
- 1/2 cup simple vinaigrette
Instructions
1
Step 1
Fish:
2
Step 2
Marinate the fish with all of the ingredients for at least 1 hour.
3
Step 3
When you are ready to cook the swordfish heat a sauté pan.
4
Step 4
Pour some of the marinade into the pan.
5
Step 5
Place the steak in the pan.
6
Step 6
Pour the remaining marinade over it.
7
Step 7
Cook on medium/high for 8 minutes.
8
Step 8
Flip the fish over.
9
Step 9
Cover the pan and cook for another 8 minutes.
10
Step 10
Fish is ready when you can flake it with a fork.
11
Step 11
Salad:
12
Step 12
Remove leaves from rosemary and oregano sprigs.
13
Step 13
Toss them with mustard greens, purslane, basil, parsley and carrot ribbons.
14
Step 14
Drizzle 1/2 cup simple vinaigrette over the salad.
15
Step 15
Allow to marinate for at least 1 hour.