Seared Swordfish with Cara Cara Salad and Chimichurri
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 877
- Total Fat
- 83
- Saturated Fat
- 12
- Carbohydrates
- 40
- Dietary Fiber
- 15
- Sugar
- 15
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 1093
- Total: 20 min
- Active: 20 min
Ingredients
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
Directions
- 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.