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Grilled Swordfish Salad with Olives and Capers

Serves 4
Time 30 min
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.
Ingredients
  • 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 ground 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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Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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 ground 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.