Recipe courtesy of Bobby Flay
Episode: Food for Fitness
Save Recipe Print
Total:
40 min
Prep:
25 min
Inactive:
5 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Spice Rubbed Swordfish:
Vinaigrette:

Directions

Prepare a large bowl with ice water and set aside.

Bring a medium pot of cold water to a boil then season with a tablespoon of salt. Add the beans and cook for approximately 3 to 4 minutes or until just crisp tender. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water for a few minutes, and then drain well.

Place potatoes in a medium saucepan, cover with cold water and season with 1 tablespoon of salt and cook until almost cooked through (a knife or skewer inserted into the center goes in with a little resistance). Drain well and place on a baking sheet to cool slightly. Once cool enough to handle, slice potatoes lengthwise, brush with olive oil and season with salt and pepper. Place on the grill, cut side down and cook until golden brown, about 2 to 3 minutes, turn over and grill until just cooked through, about 1 to 2 minutes longer.

Place cooked beans, grilled potatoes, tomatoes, and onions, in a large bowl. Add the vinaigrette and gently toss to combine; season with salt and pepper. Cover and let sit at room temperature while you prepare the swordfish.

Add swordfish cubes to salad, toss to combine, and divide among 4 plates. Garnish each serving with 1 tablespoon torn parsley.

Spice Rubbed Swordfish:

Heat grill to high.

Combine spices and salt and pepper in a bowl. Brush both sides of swordfish with oil and season with a little salt. Rub 1 side of each steak with 1/4 of the spice mixture. Place swordfish on the grill, spice side down and cook until slightly charred and a crust has formed, about 4 to 5 minutes. Flip the fish over and continue cooking for 2 to 3 minutes or until just cooked through. Remove from the grill and let rest 5 minutes. Dice swordfish into bite-size pieces.

Vinaigrette:

Whisk together vinegar, honey, garlic and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil and set aside.

More from:

Summer Seafood

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Grilled Swordfish with Lemon, Mint and Basil

Recipe courtesy of Giada De Laurentiis

Classic Nicoise Salad

Recipe courtesy of Food Network Kitchen

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Grilled Steak with Greek Corn Salad

Recipe courtesy of Food Network Kitchen

Grilled Shrimp and Noodle Salad

Recipe courtesy of Food Network Kitchen

Moroccan Grilled Salmon

Recipe courtesy of Food Network Kitchen

Grilled Chicken Caesar Salad

Recipe courtesy of Food Network Kitchen

Tuscan-Style Grilled Tuna Steaks

Recipe courtesy of Rachael Ray

Grilled Salmon with Citrus Salsa Verde

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories