Grilled Swordfish Salad with Olives and Capers

Grilled Swordfish Salad with Olives and Capers

Serves 4

This summery salad is packed with Mediterranean flavors. Use your favorite red wine vinaigrette (either bottled or homemade) to make it, but a balsamic or white wine vinaigrette will work equally as well. Crush the fennel seeds with a mortar and pestle or place them on a cutting board and roll back and forth over them with a rolling pin.

  • 1 pound swordfish steak, skin removed
  • 6 tablespoons prepared red wine vinaigrette
  • 3/4 teaspoon fennel seeds, crushed
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon cracked black pepper
  • 5 cups baby spinach leaves
  • 1 large tomato, cut into wedges
  • 1/4 red onion, thinly sliced
  • 1/3 cup chopped pitted Niçoise olives
  • 2 1/2 tablespoons drained brined capers
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Prepare a grill for medium-high heat cooking and oil grill grates. Brush swordfish with 1 tablespoon of the vinaigrette and sprinkle with the fennel, salt and pepper. Grill the fish, turning it once or twice, until nicely browned and just opaque in the center, 8 to 9 minutes.

Toss spinach, tomato and red onion with the remaining vinaigrette and mound the mixture on a platter. Scatter with olives and capers. Cut the swordfish into chunks, arrange it on top of the salad and serve.

Nutritional Info: 
Per Serving:310 calories (150 from fat), 17g total fat, 2.5g saturated fat, 55mg cholesterol, 1220mg sodium, 8g carbohydrate (2g dietary fiber, 3g sugar), 30g protein

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