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Grilled Swordfish with Tomato Olive Vinaigrette

2 Cloves garlic, minced
Juice of 1 lemon
1/3 c Olive oil
Salt and pepper
2 6 ounce swordfish steaks
1 c Diced tomatoes
1/4 c Chopped sun-dried tomatoes
1/4 c Pitted and chopped black olives
1/4 c Chopped red onion
1/4 c Chopped mixed herbs; (i.e. basil, thyme, parsley, etc.
3 c Mixed greens
Garnish: lemon wedges


In a food processor or blender combine garlic, lemon juice, olive oil and salt and pepper. Drizzle 2 tablespoons of the dressing over the swordfish steaks and coat both sides. Set aside for 10 minutes.

In a bowl combine olives, tomatoes, red onion, herbs and half of the remaining dressing and toss to coat. Heat a cast iron grill pan over medium high heat. Grill swordfish, depending on thickness, for 3-4 minutes per side.

In another bowl toss the mixed greens with the remaining dressing. Transfer greens to a decorative plate and top with grilled swordfish and tomato mixture. Garnish with lemon wedges.

Yield: 2 servings


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