Grilled Swordfish with a Petite Greek Salad
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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- 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)
- 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.
- 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.
- 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).
- 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.