Best Grilled Swordfish Salad Recipes

GRILLED SWORDFISH "NICOISE" SALAD

Steps:

• Prepare a large bowl with ice water and set aside.
• Bring a medium pot of cold water to a boil then season with a tablespoon of salt. Add the beans and cook for approximately 3 to 4 minutes or until just crisp tender. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water for a few minutes, and then drain well.
• Place potatoes in a medium saucepan, cover with cold water and season with 1 tablespoon of salt and cook until almost cooked through (a knife or skewer inserted into the center goes in with a little resistance). Drain well and place on a baking sheet to cool slightly. Once cool enough to handle, slice potatoes lengthwise, brush with olive oil and season with salt and pepper. Place on the grill, cut side down and cook until golden brown, about 2 to 3 minutes, turn over and grill until just cooked through, about 1 to 2 minutes longer.
• Place cooked beans, grilled potatoes, tomatoes, and onions, in a large bowl. Add the vinaigrette and gently toss to combine; season with salt and pepper. Cover and let sit at room temperature while you prepare the swordfish.
• Add swordfish cubes to salad, toss to combine, and divide among 4 plates. Garnish each serving with 1 tablespoon torn parsley.
• Heat grill to high.
• Combine spices and salt and pepper in a bowl. Brush both sides of swordfish with oil and season with a little salt. Rub 1 side of each steak with 1/4 of the spice mixture. Place swordfish on the grill, spice side down and cook until slightly charred and a crust has formed, about 4 to 5 minutes. Flip the fish over and continue cooking for 2 to 3 minutes or until just cooked through. Remove from the grill and let rest 5 minutes. Dice swordfish into bite-size pieces.
• Whisk together vinegar, honey, garlic and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil and set aside.

GRILLED SWORDFISH SALAD

Steps:

• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Lightly brush the swordfish steaks and mango slices with 1 tablespoon olive oil.
• Cook the swordfish steaks on preheated grill until lightly browned on both sides, turning once, 5 to 7 minutes per side. After turning, arrange mangos slices over the steaks, and cook 5 minutes more.
• Toss the spinach, tomatoes, and kumquats together in a bowl. Whisk together 1/3 cup olive oil and balsamic vinegar in a small bowl until well blended. Pour over the spinach mixture and toss to coat evenly. To serve, divide the salad among 4 serving plates, and top with swordfish and mangoes.

GRILLED SWORDFISH WITH CORN SALAD

Steps:

• Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners to high, then turn off one of the end burners before cooking. (See Tip.)
• While the grill's heating, pat the fish dry and make the salad: In a medium bowl, combine the rice vinegar, 3 tablespoons neutral oil, sesame oil and corn. Season with salt and pepper. Add the chives and cilantro on top (don't stir them in), and season with salt and pepper.
• When you're ready to grill, pat the fish dry again, then drizzle with 1 teaspoon salt and lightly coat with oil. Take the fish, salad, a tightly folded paper towel soaked with oil, tongs, a fish spatula and a serving platter to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the fish until well browned on one side and it releases easily from the grates, 4 to 6 minutes. Flip with a fish spatula and cook until it registers 130 degrees, 2 to 4 minutes. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.)
• Transfer to the platter. Toss the salad to combine, then top the fish right away with the salad, spooning extra dressing over the fish. Let rest for 5 minutes before eating. Season to taste with flaky salt, pepper and sesame oil.

GRILLED SWORDFISH WITH OLIVE, PINE NUT AND GOLDEN RAISIN RELISH AND GRILLED ROMAINE SALAD WITH SUMAC HONEY VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• Add the golden raisins to a small bowl. Cover with 1/4 cup boiling water and allow to sit for 10 minutes to rehydrate and plump. Remove the raisins but reserve the liquid.
• Heat a small saucepan over low heat with the butter. Add the shallots and cook until translucent, 3 to 4 minutes. Add the pine nuts and reserved raisins and stir to combine. Cook for another 2 minutes, then add 2 tablespoons of the reserved raisin liquid. Continue to cook until most of the liquid has reduced, about 5 minutes. Add the olives and chopped lemon, toss in the chives and season with salt. If the mixture gets too thick, you can add a little more of the liquid from the golden raisins. The relish should be thick and homogenous, but not too thin or saucy.
• Preheat a grill pan over high heat. Drizzle the swordfish steaks on both sides with oil and sprinkle with salt and pepper. Place the swordfish onto the grill and cook without moving the fish for 2 minutes. When the fish starts to pull away from the pan, you know it's ready to turn. Turn the fish 90 degrees to create a crosshatch. Grill for another 2 minutes. Flip the fish, then repeat on the other side. Remove the fish onto a sheet tray lined with a rack. Transfer into the oven and bake for 8 minutes.
• Drizzle the romaine lettuce with oil and sprinkle with salt and pepper. Place the lettuce onto the grill, cut side down, and grill for 2 to 3 minutes. Flip, then grill for another 2 minutes. Cut the grilled lettuce into 1-to 2-inch pieces and add to a large bowl along with the radishes and feta cheese.
• Add the white wine vinegar, lemon juice, 1/2 cup oil, honey and sumac to a small bowl. Whisk to combine until emulsified. Season with salt. Drizzle some of the vinaigrette over the grilled romaine salad. Gently toss to combine. There will be leftover vinaigrette - it can be stored in an airtight container for up to 2 weeks.
• To serve, top the grilled swordfish with some of the olive, pine nut and raisin relish. Drizzle with oil. Serve alongside the grilled romaine lettuce.

GRILLED SWORDFISH WITH CANDIED LEMON SALAD

Steps:

• In a small saucepan combine the sugar and 2 tablespoons water. Place over medium heat and bring to a simmer, stirring occasionally to dissolve the sugar. Add the lemon segments and simmer for another 2 minutes. Turn off the heat and cool the lemons in the liquid. Using a slotted spoon, remove the segments from the liquid and reserve both for later use.
• In a medium bowl, whisk together the mustard and 2 tablespoons of the reserved lemon liquid. Whisk in the olive oil, basil and 1/8 teaspoon of the salt. Reserve half of the dressing for the fish. Add the arugula, olives and reserved lemon segments to the dressing but do not toss. Set aside.
• Heat a grill pan over medium-high heat. Dry the fish well using paper towels and sprinkle with 1 teaspoon of the salt and the olive oil. Grill the steaks until golden brown and the fish release easily from the pan, 3 to 4 minutes per side depending on the thickness of the steaks. Toss the salad in the dressing and add the remaining 1/4 teaspoon salt. Place a piece of fish on each plate and top with some of the salad. Spoon the reserved dressing around the fish.

GRILLED SWORDFISH AND EGGPLANT SALAD WITH HONEY-THYME VINAIGRETTE

Steps:

• Whisk together the vinegar, honey, mustard, chopped thyme and some salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
• Heat a charcoal or gas grill to high for direct grilling. Brush the eggplant, poblanos and bell pepper with canola oil, scatter over some of the whole thyme leave sand season with salt and pepper. Grill the poblanos and bell pepper until charred all over and somewhat tender, about 5 minutes. Remove from the grill to a bowl, cover with plastic wrap and let steam. Continue to grill the eggplant until charred on both sides and tender, 5 to 8 minutes.
• Brush the swordfish on all sides with canola oil, scatter the remaining whole thyme leaves on both sides and sprinkle with salt and pepper. Grill the swordfish until charred on both sides and just cooked through, about 5 minutes per side, depending on thickness.
• Peel, seed and dice the poblanos and bell pepper and transfer to a large bowl. Season with salt and pepper. Add the watercress. Pour some of the dressing around the sides of the bowl, and toss to dress the vegetables.
• Put the fish on a large platter. Drizzle over the remaining dressing and top with the salad. Serve.

GRILLED SWORDFISH WITH POTATO-CHORIZO SALAD

Steps:

• Prepare the fish: Whisk the garlic, olive oil, orange juice, vinegar, honey, thyme, cumin seeds, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the fish and turn to coat. Cover with plastic wrap and refrigerate 1 hour.
• Meanwhile, make the potato salad: Put the potatoes in a pot and cover with cold water; season with salt. Bring to a boil and cook over medium-high heat until tender, about 20 minutes; drain. Toast the cumin seeds in a medium skillet over medium heat, about1 minute; transfer to a large bowl. Add the olive oil and chorizo to the skillet and cook until the chorizo just begins to sizzle, about 3 minutes. Remove the chorizo with a slotted spoon and drain on paper towels. Remove the skillet from the heat; reserve the drippings.
• Add the vinegar and herbs to the bowl with the cumin, then whisk in the chorizo drippings. Add the celery, piquillo peppers, potatoes and chorizo; toss. Season with salt and pepper.
• Preheat a grill to high; brush the grates lightly with vegetable oil. Place the swordfish on the grill and brush with some of the marinade from the bowl. Grill until marked on the bottom, about 5 minutes. Flip and continue grilling until just cooked through, about 4 more minutes. Divide among plates and drizzle with olive oil. Serve with the potato salad.

GRILLED SWORDFISH SALAD

Steps:

• Preheat a grill pan or outdoor grill to high heat.
• Zest and juice 1 of the lemons into a shallow dish, then add about 3 tablespoons of the EVOO to the juice. Set the swordfish chunks into the lemon and oil and season with salt and pepper. Turn the fish to coat and let marinate for 10 minutes.
• In a salad bowl, combine the zucchini, red peppers, onions, tomatoes, parsley, and mint. Add salt to the chopped garlic and mash it to a paste with the flat of your knife. Add the mashed garlic to the salad bowl. Add the juice of the remaining lemon to the salad with about 3 tablespoons of the EVOO (3 times around the bowl). Toss the salad to coat evenly and distribute the garlic. Season the salad with salt and pepper.
• Grill the swordfish for 3 minutes on each side, until firm and cooked through.
• Place the salad on dinner plates and top with grilled swordfish. Serve with the crusty bread.

GRILLED SWORDFISH WITH EGGPLANT (AUBERGINE) SALAD

Steps:

• Process cilantro, onion, garlic, cumin, paprika,cayenne, cinnamon, 1/2 tsp salt, lemon juice, and 3 tablespoons oil in food processor or blender until smooth.
• Cut each swordfish steak in half and place in baking dish. Coat with 1/2 cup cilantro mixture. Brush eggplant with remaining 3 tablespoons oil and season with salt and pepper.
• Grill swordfish and eggplant over hot fire until fish is cooked through and eggplant is grill marked and soft, 5 to 6 minutes per side for fish and 3 to 4 minutes per side for eggplant.
• Transfer fish to serving platter. Chop eggplant into 1-inch chunks and place in medium bowl. Add tomatoes, chickpeas, remaining cilantro mixture, and salt and pepper to taste. Serve fish with eggplant salad.

EASY AND DELICIOUS GRILLED SWORDFISH SALAD

Steps:

• Place 4 large thawed swordfish steaks on a medium hot grill and cook for 5 minutes on each side.
• Cool and cut into 1" cubes.
• Place swordfish, onion and green pepper in large sealable bowl.
• In a small saucepan, combine tomato soup, vinegar, vegetable oil, sugar, Worcestershire sauce and salt.
• Bring to a boil.
• Pour tomato soup mixture over the swordfish, onions, and peppers.
• Seal bowl and refrigerate for 24 hours.
• Serve over a bed of lettuce.

GRILLED SWORDFISH WITH EGGPLANT-AND-PEPPER SALAD

Steps:

• Make the dressing for the salad: In a medium bowl, whisk together the vinegar, honey, mustard, chopped thyme, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Slowly whisk in the olive oil until the dressing is creamy and emulsified.
• Grill the vegetables: Build a two-level fire on a charcoal grill--high heat on one side and medium heat on the other (if using gas grill, set one side to high heat and the other side to medium heat). Brush the eggplants, poblano and bell pepper with the 1 tablespoon of canola oil. Scatter the 1 teaspoon of whole thyme leaves over the vegetables, and season the vegetables with 1 teaspoon of the salt and ½ teaspoon of the pepper.
• Grill the poblano and bell pepper over high heat until charred on all sides, 7 to 10 minutes total. Transfer the poblano and the red pepper to a medium bowl, cover the bowl with plastic wrap, and set aside until cool enough to peel, seed and finely chop. Meanwhile, grill the eggplants until charred on both sides and tender, about 5 minutes (if the eggplants get too dark too quickly, move them to the cooler side of the grill). Transfer the eggplants to a cutting board.
• Grill the fish: Brush both sides of the swordfish with 1 tablespoon of the canola oil, then season with the 2 teaspoons of kosher salt and the 1 teaspoon of pepper. Sprinkle both sides with the 1 teaspoon of whole thyme leaves. Using tongs, dip a folded paper towel into the remaining 1 tablespoon of canola oil, then use it to grease the grill grates. Grill the swordfish over high heat until charred on both sides, 2 to 4 minutes per side. Transfer the swordfish to the cooler side of the grill and continue to grill until the fish is cooked through, 5 to 8 minutes longer for a 1½-inch-thick steak (if your piece of fish is thinner or thicker, adjust the grilling time accordingly).
• While the swordfish grills, chop the eggplants into bite-size pieces and transfer them to a large bowl. Add the finely chopped poblano and bell pepper and season with more salt and pepper to taste. Add the watercress and pour about half of the dressing over the salad, gently tossing to coat. Taste and season with more salt or pepper as needed. Place the fish on a large platter. Drizzle the remaining dressing over the fish and serve with the eggplant-pepper salad.
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