Ffwd: Swordfish with frilly carrot and herb salad
By: Julie Cecchini
Published: Saturday, June 21, 2014 - 7:01am

Ingredients




For Fish:
1 swordfish steak (figure 1/4 lb per person)
1/4 cup extra virgin olive oil
The juice of 1 lemon (or 1/4 cup)
1/8 cup capers
1 small red onion, sliced
1/2 tbspOlio do Panne
1 tsp sugar
sea salt and ground black pepper to taste
For Salad:
1 carrot sliced in ribbons with a peeler
1 cup mustard greens
1 cup purslane
1/3 cup basil leaves
1 sprig of rosemary
1 sprig of oregano
1/2 cup parsley leaves
Simple vinaigrette

Preparation

1 Fish: 2 Marinate the fish with all of the ingredients for at least 1 hour. 3 When you are ready to cook the swordfish heat a sauté pan. 4 Pour some of the marinade into the pan. 5 Place the steak in the pan. 6 Pour the remaining marinade over it. 7 Cook on medium/high for 8 minutes. 8 Flip the fish over. 9 Cover the pan and cook for another 8 minutes. 10 Fish is ready when you can flake it with a fork. 11 Salad: 12 Remove leaves from rosemary and oregano sprigs. 13 Toss them with mustard greens, purslane, basil, parsley and carrot ribbons. 14 Drizzle 1/2 cup simple vinaigrette over the salad. 15 Allow to marinate for at least 1 hour.

About

On 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.