Seared Swordfish with Cara Cara Salad and Chimichurri

Total Time:
20 min
20 min

2 servings

  • Salad:
  • 2 Cara Cara oranges, segmented
  • 2 French breakfast radishes, thinly sliced
  • 1 avocado, cut into medium dice
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons minced chives
  • Kosher salt and freshly ground black pepper
  • Chimichurri:
  • 1/2 cup extra-virgin olive oil
  • Juice of 3 limes
  • 1 bunch cilantro
  • 1 bunch parsley
  • 1 serrano chile, stemmed
  • 1 clove garlic, peeled
  • Kosher salt and freshly ground black pepper
  • Swordfish:
  • Four 6-ounce swordfish steaks
  • Kosher salt and freshly ground black pepper
  • For the salad: In a large bowl, toss together the oranges, radishes, avocados, oil, chives, 1 teaspoon salt and 1 teaspoon pepper. Set aside.

  • For the chimichurri: Place the oil, lime juice, cilantro, parsley, serrano, garlic, 1 teaspoon salt and 2 teaspoons pepper in a blender. Blend on high until smooth.

  • Lightly toss the salad with some of the chimichurri.

  • For the swordfish: Sprinkle the swordfish with salt and pepper, and sear on both sides in a cast-iron skillet over high heat.

  • To serve: Plate the swordfish steaks, top with some of the salad, and drizzle with chimichurri.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

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