Description
This grilled swordfish with a lemon pepper oregano marinade is easy to fix and a family pleaser!
Ingredients
3 T mayonnaise
1/2 a lemon, zested
1 t dried oregano
1/2 t freshly ground black pepper
1 lb swordfish steaks
1/2 a pint of your favorite olive mixture from the olive bar
For the salad:
Lemon Balsamic Oregano Dressing
1/8 c Sicilian lemon white balsamic vinegar or just use plain balsamic
1 t honey
1/2 t oregano
1/4 t salt
1/2 t pepper
Pinch of red pepper flakes and the goop from the olive mixture above
1/4 c of olive oil
Salad:
1 bag of chopped baby kale
Several slices of thin sliced red onions,
1/3 c salted Marcona almonds
3 chopped dates
6 slices of paper thin Spanish style chorizo from Boars Head,
2/3 c goats cheese, though I think a few slices of Manchego would have worked better
4 chopped cippolini onions, also found on the olive bar
4 caper berries for garnish
Instructions
Combine mayonnaise, zest from half a lemon, oregano and pepper in a small bowl. Whisk well and coat swordfish steaks with mixture. Set aside, refrigerated for a minimum of two hours.
When ready to grill, heat grill to medium high heat and bring steaks to room temperature. Place steaks on grill and grill for 6 minutes on one side. Flip and grill for about 4 minutes on the other.
Cooking time will depend on the thickness of the fish. Ours were about one inch thick. If you think they are close to being cooked, feel free to remove from grill and cover with foil. The retained heat will finish cooking them and then you won’t have to worry about overdone fish. There is nothing worse than overcooking fish. It becomes dry and tasteless.
Remove from grill and top with your favorite sliced olive mixture. Our Whole Foods had a savory sweet combo that contained olives and cranberries, raisins and almonds. Perfect for showing off this fish!
NOW: If you want to serve this over a salad, please continue:
Combine all ingredients for the dressing in a jar and shake to emulsify before using.
Combine Salad ingredients in a large bowl or divide between two plates.
Place grilled swordfish on greens and drizzle with vinaigrette.
Notes
*Does not include marinade time.
