Grilled swordfish is one delicious, filling bite that works great on a fresh, tangy salad! Yia Yia came to babysit the little one, so I put a nice piece of grilled swordfish on a bed of crispy Greek salad and this Tuesday lunch made you forget about the Monday blues.
Grilled swordfish over a bed of greek salad with tomatoes, kalamata olives, cucumbers, arugula, feta, croutons, olive oil, red wine vinegar, salt/pepper
Salad with Grilled Swordfish
Author: Alexis Avila, A Day in the Bite
Recipe type: Salad
Cuisine: Seafood
Prep time:
Cook time:
Total time:
Serves: 2
Grilled swordfish is one delicious, filling bite that works great on a fresh, tangy salad! Yia Yia came to babysit the little one, so I put a nice piece of grilled swordfish on a bed of crispy Greek salad and this Tuesday lunch made you forget about the Monday blues.
Ingredients
- 1 lb Swordfish
- Salt/pepper
- olive oil
- lemon
- for Salad:
- ½ lemon
- two cups arugula
- three tomatoes sliced
- ½ cucumber sliced
- ¼ cup kalamata olives pitted chopped
- ½ cup croutons
- ¼ cup feta
- olive oil 2 tbs
- red wine vinegar 2 tbs
- salt/pepper to taste
Instructions
- Dry fish with dry papertowel to get rid of moisture
- salt/pepper each side of fish
- Heat Grill for 10 minutes to get it hot
- Place fish on hot grill 2 minutes
- rotate fish 45 degrees to get grill marks and cook another 2 minutes
- flip over fish 2 minutes cooking
- rotate fish 45 degrees and cook another 2 minutes
- Fish on grill is done when inside flesh is about 135 degrees (temperature will continue to rise 5-10 degree when outside of grill) The goal is final temperature of fish to be around 145 degrees.
- While the swordfish cools down make your salad
- Place arugula on two plates
- add tomatoes, cucumbers, olives, feta, salt/pepper, lemon
- drizze olive oil/vinegar on top and mix the vegetables lightly (keep the arugula on the bottom)
- Sprinkle croutons on top of the salad
- At the center of each salad plate add a piece of swordfish (swordfish can be warm or cold)
- Enjoy!
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