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grilling New American
Swordfish on Escarole with Tomato-Basil Salad

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Swordfish, like tuna, is a meaty fish that is best grilled or broiled.

Yield: Serves 4

Ingredients

  • 6 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper to taste
  • 4 (8-ounce)swordfish steaks, ¾ to 1 inch thick
  • Olive oil
  • 1 bunch escarole, washed, dried, and finely shredded

Tomato-basil salad:

  • 4 ripe tomatoes
  • ½ cup extra virgin olive oil
  • 2 tablespoons sherry wine vinegar
  • 1 shallot, peeled and chopped
  • 1 bunch basil, chopped (about ¾ cup)

Vingaigrette for the escarole:

  • 2 tablespoons red wine vinegar
  • 1 small garlic clove, crushed
  • 1 bunch chives, minced (about ½ cup)
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground pepper, or to taste

Directions

Make a small X on the bottom of each tomato with a sharp knife. Plunge them one at a time into a pot of boiling water for 30 seconds. Peel, seed, and chop.

Combine all the ingredients for the Tomato-Basil Salad in a nonreactive bowl. Refrigerate until ready to use.

Combine all the vinaigrette ingredients in a small bowl or measuring cup. Refrigerate until ready to use.

Brush the swordfish with a little oil. Sprinkle with a little salt and pepper. Place the fish on the grill over hot coals. Rotate the fish to crosshatch after 1 minute. Grill for 3 to 4 minutes per side, turning once. Cover to keep warm.

Toss the escarole with the vinaigrette, mixing well. Place the escarole on individual plates and top with the swordfish set at an angle. Spoon 2 tablespoons Tomato-Basil Salad across half of each fish. Serve the remaining salad on the side.


© 1993 Linda Zimmerman and Gerri Gilliland
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving and 1/2 teaspoon of olive oil to brush on each fillet.

767kcal (38%)
107mg (11%)
31mg (52%)
300mcg RAE (10%)
1406mg
101mg
48g
4g
6g
11g
88mg (29%)
823mg (34%)
9g (47%)
59g (91%)
4mg (22%)
 

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