Grilled Swordfish with Candied Lemon Salad

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/4 cup sugar
  • 2 lemons, segmented
  • 1 teaspoon Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh basil
  • 1 1/3 teaspoons kosher salt
  • 4 cups baby arugula
  • 3/4 cup Castelvetrano olives, pitted and halved
  • Four 6-ounce skinless swordfish or tuna steaks
  • Dish: Salad
  • Drinks:
  • Herbs & Spices:
  • Main Ingredient: Lemon, Swordfish
  • Meal Part: Main Dish
  • Meal Type:
  • Nutrition:
  • Occasions:
  • Season:
  • Taste:
  • Technique: Grilling
  • Who's Dining:
Directions
  • In a small saucepan combine the sugar and 2 tablespoons water. Place over medium heat and bring to a simmer, stirring occasionally to dissolve the sugar. Add the lemon segments and simmer for another 2 minutes. Turn off the heat and cool the lemons in the liquid. Using a slotted spoon, remove the segments from the liquid and reserve both for later use.

  • In a medium bowl, whisk together the mustard and 2 tablespoons of the reserved lemon liquid. Whisk in the olive oil, basil and 1/8 teaspoon of the salt. Reserve half of the dressing for the fish. Add the arugula, olives and reserved lemon segments to the dressing but do not toss. Set aside.

  • Heat a grill pan over medium-high heat. Dry the fish well using paper towels and sprinkle with 1 teaspoon of the salt and the olive oil. Grill the steaks until golden brown and the fish release easily from the pan, 3 to 4 minutes per side depending on the thickness of the steaks. Toss the salad in the dressing and add the remaining 1/4 teaspoon salt. Place a piece of fish on each plate and top with some of the salad. Spoon the reserved dressing around the fish.

  • Cook's Note: In America, I suggest using tuna steak. In Italy, swordfish was readily available.


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    Recipe courtesy of Food Network Kitchen