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You can substitute tuna steaks for the swordfish in this recipe.
When using frozen fish, place fish into an airtight container or baggie and thaw in the refrigerator for 1-3 days.
NEVER thaw seafood, fish, or meats on the kitchen counter.
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| Swordfish Salad |
Ingredients
(4 servings - 280 calories per serving)
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| 1 lb |
fresh or frozen swordfish steaks (cut 1" thick) |
| 1 tbsp |
lemon juice |
| 1 tsp |
dried oregano |
| 1/4 tsp |
garlic salt |
| 1/4 tsp |
black pepper |
| 6 cups |
torn mixed salad greens |
| 12 |
cherry tomatoes (halved) |
| 3.5 oz |
roasted red sweet peppers (drained) |
| 1/4 cup |
salad oil |
| 3 tbsp |
vinegar |
| 1/4 tsp |
salt |
| 1/4 tsp |
ground red pepper |
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- Thaw fish under cold running water, if frozen.
- Rinse fish.
- Pat dry with paper towels.
- Brush fish with lemon juice.
- In small bowl, combine oregano, garlic salt, and pepper.
- Rub over fish.
- Spray unheated broiler rack with non-stick cooking spray.
- Preheat broiler.
- Arrange fish on broiler rack.
- Broil 4 inches from heat for 5 minutes.
- Carefully turn fish using wide spatula.
- Broil 3-7 minutes longer or until fish flakes easily with fork.
- Remove from broiler.
- Cool.
- Cut into bite-size strips.
- Arrange lettuce on four serving plates.
- Arrange fish and tomatoes atop lettuce.
- In blender or food processor, combine red peppers, salad oil vinegar, salt, and ground red pepper.
- Cover and blend until nearly smooth.
- Drizzle over salads.
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