Grilled Swordfish with Greek Salad Salsa

Name: Grilled Swordfish with Greek Salad Salsa
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 1
Cuisine: Mediterranean, European, Greek
Ingredients: 1 serving basil; 1 serving black pepper; 1 serving capers; 1 serving cherry tomatoes; 1 serving English cucumber; 1 serving extra virgin olive oil; 1 serving feta; 1 serving garlic; 1 serving kosher salt; 1 serving lemon juice; 1 serving marjoram; 1 serving olives; 1 serving radishes; 1 serving red onion; 1 serving red wine vinegar; 1 serving swordfish steaks

Need a gluten free, primal, and pescatarian main course? Grilled Swordfish with Greek Salad Salsa could be an outstanding recipe to try. One portion of this dish contains roughly 41g of protein, 35g of fat, and a total of 533 calories. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 1. If you have extra virgin olive oil, pepper, onion, and a few other ingredients on hand, you can make it. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. 1 person found this recipe to be delicious and satisfying. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes around 4 hours.

Instructions

Combine the garlic, lemon juice, 6 tablespoons of the olive oil, and the oregano in a large plastic bag with a resealable closure.

Ingredients you will need

Lemon Juice

Olive Oil

Oregano

Garlic

Equipment you will use

Ziploc Bags

Add the swordfish and marinate in the refrigerator, turning the bag over once or twice, for 1 to 2 hours.

Ingredients you will need

Swordfish

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.

Ingredients you will need

Water

Red Onion

Tomato

Salt

Equipment you will use

Paper Towels

Colander

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Cucumber

Radish

Tomato

Vinegar

Capers

Olives

Onion

Feta Cheese

Equipment you will use

Bowl

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.)

Ingredients you will need

Cooking Oil

Equipment you will use

Grill Pan

Broiler

Grill

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Marinade

Fish

Equipment you will use

Paper Towels

Grill

Serve on warmed plates topped with a spoonful of the salsa.

Ingredients you will need

Salsa

Garnish each plate with a pinch of the shredded basil.

Ingredients you will need

Basil

Serve the remaining salsa on the side.

Ingredients you will need

Salsa

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Equipment

Ingredients

Servings:

1serving

basil 1serving

black pepper 1serving

capers 1serving

cherry tomatoes 1serving

English cucumber 1serving

extra virgin olive oil 1serving

red wine vinegar 1serving

swordfish steaks

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.