Grilled Swordfish and Olive Salad

This grilled swordfish salad is a fantastic way to enjoy the “steak of the sea.” Swordfish has a firm, meaty texture that holds up beautifully to the grill, acquiring a wonderful smoky flavor that pairs perfectly with bright, fresh ingredients.

This recipe is the definition of a quick and satisfying light meal. The richness of the fish is balanced by the briny bite of ripe olives and the sharp freshness of green onions. A sprinkle of crushed red pepper adds just the right amount of heat to wake up the palate, making this salad a vibrant option for a summer lunch or a light dinner on the patio.

Grilled Swordfish and Olive Salad

Yield: 2 servings | Prep time: 10 minutes | Cook time: 10 minutes | Cooling time: 15 minutes

• 1 (8-ounce) swordfish fillet
• 2 tablespoons vinaigrette, plus additional for serving
• 2 green onions, chopped
• 1/4 cup sliced ripe olives
• 1/2 teaspoon dried crushed red pepper
• 2 cups mixed salad greens

Instructions

• Preheat your grill to medium-high heat (approximately 350°F to 400°F).
• Brush the swordfish fillet evenly on both sides with the 2 tablespoons of vinaigrette.
• Grill the fish, covered with the grill lid, for 4 to 6 minutes on each side. The fish is done when it is opaque through the thickest part and flakes easily with a fork.
• Remove the swordfish from the grill and allow it to cool completely.
• Flake the cooled swordfish into bite-sized pieces using a fork.
• Toss together the flaked swordfish, chopped green onions, sliced olives, and crushed red pepper in a medium bowl.
• Arrange the mixed salad greens on serving plates.
• Top the greens with the swordfish mixture and drizzle with additional vinaigrette just before serving.

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Grilled Swordfish and Olive Salad

Enjoy this fresh and flavorful Grilled Swordfish and Olive Salad. A perfectly grilled swordfish fillet is flaked and tossed with sliced olives, green onions, and a touch of red pepper flakes, all served over a bed of mixed greens with a tangy vinaigrette. A light and satisfying meal ready in under 30 minutes.

Cooking Method: Grilling Cuisine: American Courses: Lunch, Salads

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Prep Time 10 mins Cook Time 10 mins Rest Time 15 mins Total Time 35 mins Cooking Temp: 350  F Servings: 2 Dietary:

D Dairy-Free G Gluten-Free H High-Protein L Low-Carb N Nut-Free P Pescatarian

Ingredients

Servings

• 1 swordfish fillet (8-ounce)
• 2 tablespoons vinaigrette, plus additional for serving
• 2 green onions, chopped
• ¹⁄₄ cup sliced ripe olives
• ¹⁄₂ teaspoon dried crushed red pepper
• 2 cups mixed salad greens

Instructions

1. Preheat your grill to medium-high heat (approximately 350°F to 400°F).
2. Brush the swordfish fillet evenly on both sides with the 2 tablespoons of vinaigrette.
3. Grill the fish, covered with the grill lid, for 4 to 6 minutes on each side. The fish is done when it is opaque through the thickest part and flakes easily with a fork.
4. Remove the swordfish from the grill and allow it to cool completely.
5. Flake the cooled swordfish into bite-sized pieces using a fork.
6. Toss together the flaked swordfish, chopped green onions, sliced olives, and crushed red pepper in a medium bowl.
7. Arrange the mixed salad greens on serving plates.
8. Top the greens with the swordfish mixture and drizzle with additional vinaigrette just before serving.

Keywords: grilled swordfish recipe, swordfish salad, fish salad recipe, summer salad, olive salad, healthy grilled fish, quick seafood dinner, pescatarian recipe, dairy free salad, low carb lunch