Seared Swordfish Salad Recipe
This Pan-Seared Swordfish Salad Recipe is delicious and healthy. If you have been wanting to add more fish to your meal plans, give this easy recipe a try!
Ingredients
Lemon Vinaigrette Ingredients
- 1/4 c. extra virgin olive oil
- 1 T. white balsamic vinegar
- 1 Tablespoon fresh lemon juice
- 1 teaspoon organic lemon zest
- 1/2 teaspoon Italian seasoning
- 1/2 t. garlic powder
- 1 t. Dijon mustard
- 1 T. honey
- Sea salt (to taste)
Remaining Ingredients for Pan-Seared Swordfish Salad Recipe
- 2 T. extra virgin olive oil
- 4 6- oz. fresh swordfish steaks (approximately 1” thick)
- Sea salt (or kosher salt)
- black pepper
- 3 large carrots ,peeled and sliced into thin ribbons with a vegetable peeler
- 6 c. fresh baby arugula
- ¼ c. fresh basil , chopped
- 3 T. fresh parsley , chopped
For garnish: 1 large lemon, sliced
Instructions
- Prepare the vinaigrette by combining all ingredients in a glass jar with a tight-fitting lid. Cover and shake vigorously until thoroughly combined. Set aside.
- Heat olive oil in a large skillet over medium-high heat until hot.
- Generously season the swordfish fillets on both sides with salt and black pepper and add to the hot skillet. Cook until golden brown and releases easily from the bottom of the skillet, approximately 4-5 minutes. Turn and cook for another 4-5 minutes, or just until the swordfish fillet is cooked through. Remove from heat and set aside.
- Add the carrot ribbons, arugula, basil, and parsley to a large bowl and drizzle 2-3 tablespoons of the lemon vinaigrette. Season with teaspoon salt and black pepper to taste. Toss it to combine.
- To serve, put it on a serving platter or divide the swordfish salad between four individual serving plates and top each with a piece of swordfish.
- Garnish with lemon slices, if desired, and offer the remaining vinaigrette on the side. Enjoy!
Notes
- For best results, choose large, straight carrots for this application instead of smaller and/or twisted specimens. This will make it much easier to peel and slice them into nice ribbons with a vegetable peeler.