One word about this meal... YUM! Oh wow this dinner was fantastic... we both really enjoyed it. It was very simple to make with very few ingredients but full of flavorama! The swordfish came out perfectly cooked on our charcoal grill. The pepper salad had a hint of spice to it but also lots of sweetness behind the tangy vinaigrette. You could probably sub in any type of fish but if you haven't tried swordfish, you must give it a whirl!
Grilled Swordfish and Pepper Salad
Grilled Swordfish and Pepper Salad
Serves 2
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| Grilled Swordfish and Pepper Salad |
ingredients
• 2 Swordfish Steaks (5 oz each)
• 6 Tbsp EVOO
• 3 Tbsp sherry vinegar
• 1 yellow bell pepper, thinly sliced
• 1/2 large yellow onion, thinly sliced
• 1 jalapeno, thinly sliced
• 1/2 cup fresh basil, thinly sliced
• 6 Tbsp EVOO
• 3 Tbsp sherry vinegar
• 1 yellow bell pepper, thinly sliced
• 1/2 large yellow onion, thinly sliced
• 1 jalapeno, thinly sliced
• 1/2 cup fresh basil, thinly sliced
• Kosher Salt & Freshly Cracked Black Pepper
directions
2. Season the fish on both sides with EVOO, S&P and place on grill. Cover and cook until nicely charred and fish released from the grill, about 3 minutes. Flip, cover and cook until cooked through, about 2 minutes.
3. Meanwhile, make the salad by whisking the oil and vinegar, S&P until combined. Toss with the onions, peppers and basil. Set aside until ready to serve.
4. Serve the fish with the salad and a few spoonfuls of the vinaigrette on top of the fish.
Enjoy!
This recipe was adapted from Michael Simon.
This recipe was adapted from Michael Simon.
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