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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