Grilled Swordfish with Candied Lemon Salad

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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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

Directions

  1. 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.
  2. 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.
  3. 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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