Grilled Swordfish with a Petite Greek Salad

Serves:
2 people
Prep Time:
00h 15
Cook Time:
00h 10

Grilled swordfish begs for savory sides that deliver plenty of flavor. This delicious dish has a Mediterranean flair, achieved by pairing the fish with this easy to prepare Petite Greek Salad.

 

Wine Pairing: Grenache Blanc, Oaked Chardonnay

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Ingredients and Method

Ingredients

  • FOR THE SWORDFISH:
  • 2 x 8 ounce swordfish steaks
  • 3 tablespoons vegetable oil
  • kosher salt
  • freshly ground black pepper
  • FOR THE PETITE GREEK SALAD:
  • 1 tablespoon extra virgin olive oil
  • 1 lemon, halved & juiced
  • 1 tablespoon capers
  • 1/2 tablespoon fresh mint leaves, chopped
  • 1/2 tablespoon fresh oregano leaves, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup feta cheese, cumbled
  • 1/2 cup cucumber, seeded & chopped
  • 1/4 cup green Greek olives, sliced
  • 1/4 cup red onion, diced small
  • salt and pepper to taste
  • mixed greens (optional)

Method

  1. MAKE THE DRESSING: In a medium bowl, whisk together the olive oil, ½ the lemon juice, capers (crush with the side of your knife), mint, oregano, season with salt and pepper to taste.
  2. ASSEMBLE THE SLAW: Working with the dressing bowl add the tomatoes, feta, cucumber, olives and onion. Toss lightly making sure to coat and mix everything well. Set aside to develop.
  3. GRILL THE SWORDFISH: Preheat grill to medium high heat. Oil and season swordfish. Place swordfish on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the swordfish will be fragile).
  4. SERVE: Add a bed of greens on one side of an entrée plate, place the warm swordfish on the side of the green and spoon the salad over the fish and greens. Tear a few fresh mint leaves and sprinkle around for a fresh pop.
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