Paper Chef #31 - Warm Swordfish Salad

Name: Paper Chef #31 - Warm Swordfish Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Steam the baby potatoes until just tender and then cut into eighths, leaving the skin on; 4 servings The chickpeas and walnuts are joined by steamed baby potatoes, garlic, red onion and fresh peas; 6 baby potatoes; 400 grams chickpeas, drained and rinsed; 1 medium Heat a little oil in a skillet over a heat and when the pan has heated through, add the onion. Sauté until the onions have softened before adding the garlic; 1 handful fresh peas; 1 garlic clove, finely sliced; 1 Tbsp lemon juice; 2 Tbsps lemon infused olive oil; 10 grams oregano leaves; 4 servings Add in the peas and continue to cook until they just start to soften - add in the chickpeas and walnuts; 1 red onion, cut into thick slices; 4 servings Warm Swordfish Salad; 4 servings Place a good mound of salad on the plate and then drape over with slices of swordfish, drizzle the lot with a little extra salmoriglio and serve at once; 4 servings salt and pepper; 4 servings Swordfish steak; 4 servings The salmoriglio is used to brush over the swordfish steak before its cooked, tossed through the accompaning vegetables as they are sautéed and finally drizzled over the plated dish; 4 servings Brush the salmoriglio over both sides of the swordfish and let it infuse until ready to cook; 1 handful walnuts; 4 servings Pin It; 4 servings Salmoriglio; 4 servings Salt and pepper the fish and then either grill or sauté until just cooked, basting with a little extra salmoriglio. Let it rest for a couple of minutes before slicing it; 4 servings [Serves 2]

You can never have too many main course recipes, so give Paper Chef #31 - Warm Swordfish Salad a try. One portion of this dish contains approximately 171g of protein, 94g of fat, and a total of 1740 calories. This recipe serves 4. A mixture of lemon juice, the chickpeas and walnuts are joined by baby potatoes, [serves 2], and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon oil you could follow this main course with the Lemon Biscotti as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 45 minutes.

Ingredients

Servings:

4servings

Steam the baby potatoes until just tender and then cut into eighths, leaving the skin on 4servings

The chickpeas and walnuts are joined by steamed baby potatoes, garlic, red onion and fresh peas 6

baby potatoes 400grams

chickpeas, drained and rinsed 1medium

Heat a little oil in a skillet over a heat and when the pan has heated through, add the onion. Sauté until the onions have softened before adding the garlic 1handful

fresh peas 1

garlic clove, finely sliced 1Tbsp

lemon juice 2Tbsps

lemon infused olive oil 10grams

oregano leaves 4servings

Add in the peas and continue to cook until they just start to soften - add in the chickpeas and walnuts 1

red onion, cut into thick slices 4servings

Warm Swordfish Salad 4servings

Place a good mound of salad on the plate and then drape over with slices of swordfish, drizzle the lot with a little extra salmoriglio and serve at once 4servings

salt and pepper 4servings

Swordfish steak 4servings

The salmoriglio is used to brush over the swordfish steak before it's cooked, tossed through the accompaning vegetables as they are sautéed and finally drizzled over the plated dish 4servings

Brush the salmoriglio over both sides of the swordfish and let it infuse until ready to cook 1handful

walnuts 4servings

Pin It 4servings

Salmoriglio 4servings

Salt and pepper the fish and then either grill or sauté until just cooked, basting with a little extra salmoriglio. Let it rest for a couple of minutes before slicing it 4servings

[Serves 2]

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 Loveblock Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.