← Back to Search Results
grilling
Grilled Swordfish with Greek Salad Salsa

Photo by: Joseph De Leo
Comments: 0
 

Recipe

When I was 15, my mom took my sister and me to Greece for spring break. Most of the food there was new to me. In fact—big surprise—even the Greek salads in Greece were different from the Greek salads in New York. Theirs consisted of wonderfully ripe tomatoes, cucumbers, feta cheese, and Greek olives. (But no lettuce!)

This dish’s Greek Salad Salsa has all of these, as well as other typical Greek ingredients such as radishes and red onion. You have to toss them all together at the last minute so that the salad doesn’t get watery, but you can prepare all the parts beforehand and then just finish it when you are ready.

As a rule, I do not like cheese with fish, but this recipe is an exception. The feta cheese in the salsa is sharp and salty, a perfect complement to the bland fish.

This salsa, by the way, would go well with any fish or grilled meat or chicken. You could also turn it into hors d’oeuvres by putting it on top of grilled or toasted slices of country bread rubbed with a cut clove of raw garlic and sprinkled with olive oil.

Ingredients

  • 2 garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • ½ cup extra virgin olive oil
  • 2 teaspoons minced fresh oregano or marjoram
  • Four 7-ounce swordfish steaks, about 1 inch thick
  • 1 pound cherry tomatoes, finely chopped
  • 1 teaspoon kosher salt
  • ½ small red onion, diced
  • One 4-inch-long piece English cucumber, diced
  • ½ cup finely chopped, pitted Kalamata olives
  • 4 radishes, diced
  • ½ cup crumbled feta cheese
  • 1 tablespoon drained bottled capers
  • 1 tablespoon red wine vinegar
  • Additional kosher salt and freshly ground black pepper to taste
  • 2 tablespoons shredded fresh basil leaves

Directions

Combine the garlic, lemon juice, 6 tablespoons of the olive oil, and the oregano in a large plastic bag with a resealable closure. Add the swordfish and marinate in the refrigerator, turning the bag over once or twice, for 1 to 2 hours.

Toss the tomatoes with the salt and drain in a colander for 15 minutes. Pat dry on paper towels. Soak the red onion in ice water for 20 minutes. Drain and pat dry. Combine the tomatoes, onion, cucumber, olives, radishes, feta, capers, vinegar, and the remaining 2 tablespoons olive oil in a large bowl. Toss well and season with salt and pepper. You should have about 3 cups.

Prepare a charcoal fire and allow the coals to burn down to a gray ash. Lightly oil the grill and set about 4 inches from the coals. (Alternatively, preheat a large well-oiled grill pan or preheat the broiler and set a broiling pan about 4 inches from the heat.) Remove the sword-fish from the marinade and pat dry with paper towels. Season on both sides with salt and pepper. Grill or broil until lightly browned and slightly firm to the touch, 4 to 5 minutes per side. Serve on warmed plates topped with a spoonful of the salsa. Garnish each plate with a pinch of the shredded basil. Serve the remaining salsa on the side.

Notes

Whenever I am adding raw onions to a recipe, I soak them first in a bath of ice and cold water for about 20 minutes. Not only does it crisp them up, but it also takes away that nasty onion bite and resulting bad breath that stays with you for hours after eating them. Don’t forget to pat them dry before you add them to the recipe.


© 2002 Sara Moulton
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 4 servings.

465kcal (23%)
137mg (14%)
22mg (37%)
150mcg RAE (5%)
908mg
77mg
43g
5g
2g
8g
94mg (31%)
1314mg (55%)
7g (36%)
28g (44%)
3mg (14%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cook-with-jamie Cook with Jamie
by Jamie Oliver
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
in-the-kitchen-with-david In the Kitchen with David
by David Venable
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
a-new-way-to-cook A New Way to Cook
by Sally Schneider
nigella-express Nigella Express
by Nigella Lawson
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-sweet-life The Sweet Life
by Kate Zuckerman
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?