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Arugula Salad with Radishes and Grilled Swordfish

Arugula Salad with Radishes and Grilled Swordfish


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Will Budiaman

I like arugula. So I thought — why not combine the three into a quick, easy, delicious 10-minute salad? With a zingy horseradish vinaigrette, this is a celebration of all things spring.

Ingredients

  • One 1-pound swordfish steak, trimmed of skin
  • 1 Tablespoon olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 Teaspoon horseradish mustard
  • 1 Tablespoon sherry vinegar
  • 1 clove garlic, minced
  • 2 Tablespoons extra-virgin olive oil
  • 2 Cups wild arugula
  • 4 radishes, halved and sliced thinly

Servings2

Calories Per Serving522

Folate equivalent (total)30µg8%


Spring Salad of Arugula, Radishes, and Grilled Steak Recipe

On her farm in Massachusetts, nutritionist Diana Rodgers has found a way back to a healthy, active lifestyle with a focus on nutritious and delicious eating, raising animals, growing vegetables, and balancing work and play. With over 100 seasonal Paleo recipes, guides to growing your own food and raising animals, and inspiring how-tos for crafts and entertaining, The Homegrown Paleo Cookbook (Victory Belt Publishing, 2015) is a guide not just for better eating, but for better living&mdashand a better world.


What does grilled swordfish taste like?

I would describe grilled swordfish as firm and meaty. Steaks are perfect for the grill because it keeps its texture and doesn’t fall apart when cooking. Swordfish has a slightly sweet, mild flavor. It’s delicious prepared with a summer fruit salsa.

We enjoy swordfish plucked fresh out of the ocean when we visit my folks who live on the Outer Banks of North Carolina and we eat it whenever we can.

But back in Ohio I buy it frozen and let it thaw in the refrigerator until I’m ready to use it.

For this recipe, I mixed together a summer fruit salsa of peaches, tomatoes and avocados and tossed it with lime juice and fresh herbs from the garden.

The height of summer brings out the full flavor of peaches and tomatoes, a perfect topping for this fish.

Grilling this fish is easy. You just drizzle on a little olive oil, salt and pepper and grill it like a filet mignon, about 6–7 minutes per side and it’s done. Be careful not to overcook it.

Serve this swordfish on a bed of greens with a chilled rosé. It’s the perfect meal and glass of wine to enjoy on the patio.

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    • Prep Time
    • 10 Minutes
    • Cook Time
    • 10 Minutes
    • Difficulty LevelEasy

    One of my Dad’s favorite things to grill is swordfish. The way he makes grilled swordfish is super simple: Some salt, pepper and herbs rubbed into the fish and then grilled. He usually serves it with grilled vegetables and my Step-Mom makes a simple salad with lettuce and tomatoes from the garden. It’s the perfect spring or summer meal.

    Grilled swordfish steaks are one of the easiest fish to cook on the grill, because it won’t fall apart and it’s pretty forgiving. Even if you overcook it a bit, swordfish is still delicious. It cooks on the grill much more like a steak than other fish. Swordfish is high in protein and a serving gives you your daily dose of vitamin D. Two reasons you don’t want to eat swordfish all the time: 1) It has more mercury than some other fish and 2) it is pretty expensive. Still, as an occasional splurge, swordfish is a wonderfully tasty dish to eat.

    This recipe is by Koula Barydakis and is featured in our book Foods of Crete: Traditional Recipes from the Healthiest People in the World. It takes only 20 minutes to make. Begin by washing the swordfish and lightly salting both sides. Let the fish sit for a few minutes while you are preparing the lemon parsley and onion mixture. Grill the fish until firm and top with the lemon parsley mixture. So easy to make a dish that will be the hit of your grilling party!

    In the Mediterranean tradition, I would serve grilled swordfish with a mix of grilled vegetables and a salad. Here are a few suggestions for accompanying dishes:


    Grilled Swordfish Recipe

    Swordfish offers many health benefits, especially for people who are following low-carbohydrate, high-protein diets. It has no carbohydrates and contains essential amino acids and omega-3 fatty acids. However, it belongs to a small group of fish that are not recommended for consumption by pregnant or lactating women.

    Aside from it’s many health benefits, swordfish is like the steak of the sea–satisfying, sturdy, and takes well to serious spices and marinades.

    Grilled Indonesian Swordfish

    (Courtesy of Ina Garten, Barefoot Contessa, Get Grilling )

    • 1/3 cup soy sauce
    • 1/4 cup canola or peanut oil, plus extra for brushing on the grill
    • 2 teaspoons grated lemon zest (2 lemons)
    • 1/4 cup freshly squeezed lemon juice
    • 1/4 cup minced or finely chopped ginger root
    • 2 tablespoons minced garlic (4 cloves)
    • 2 tablespoons Dijon mustard
    • Six Fresh To-Table Atlantic Swordfish Steaks
    • Kosher salt
    1. Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer. Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
    2. Thirty minutes before you're ready to serve, build a charcoal fire or preheat a gas grill.
    3. When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Sprinkle the fish generously on both sides with salt and place it over the coals. Cook for 5 minutes on each side, just until it's no longer pink in the middle. Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Serve hot or warm.

    Grilled Swordfish with Sweet Lemon Greens

    • 1/4 cup sugar
    • 2 lemons, segmented
    • 1 teaspoon Dijon mustard
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon chopped fresh basil
    • 1 1/3 teaspoons kosher salt
    • 4 cups baby arugula
    • 3/4 cup Castelvetrano olives, pitted and halved
    • Four Fresh To-Table Atlantic Swordfish Steaks

    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 to 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 grill, 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 with Mediterranean Spices

    • 12 garlic cloves
    • 1/3 cup extra virgin olive oil
    • 3 tbsp fresh lemon juice
    • 1 1/2 tsp ground cumin
    • 1 tsp coriander
    • 1 tsp sweet paprika
    • 3/4 tsp salt
    • 1/2 tsp freshly ground black pepper
    • 4 fresh To-Table Atlantic Swordfish steaks
    • Crushed red pepper, optional
    1. In a food processor, blend the garlic, lemon juice, olive oil, spices, salt and pepper for about three minutes or until well-combined forming a thick and smooth wet spice rub.
    2. Pat the swordfish steaks dry and apply the spice rub mixture generously on both sides.
    3. Now place the swordfish steaks in a dish and set aside for a few minutes while you heat up the grill. (If you have time, though, cover and refrigerate for 1 to 3 hours).
    4. Preheat a gas grill on high (be sure to have wiped the grates with an oiled paper towel). When ready, grill the fish steaks on high heat for 5 to 6 minutes on each side (a total of 10-12 minutes), turning over only once. Serve immediately. Add a pinch of crushed red pepper, if you want some heat!

    Sweet and Spicy Grilled Swordfish

    • 1 1/2 cups unseasoned rice vinegar
    • 1 cup sugar
    • 4 teaspoons dried crushed red pepper
    • 2 garlic cloves, minced
    • One Small can of tomato paste
    • 6-7 dried ancho chiles

    Stir rice vinegar, sugar, dried crushed red pepper, and garlic in medium saucepan over medium heat until sugar dissolves, then boil until sauce thickens to maple syrup consistency, about 9 minutes. let cool. Put into blender with tomato paste and dried chilis. Fully blend.

    Spread 1/2 over both sides of (whether skin on or not) fish fillets 1/2 hour prior to grilling. Grill fish as required applying sauce to fish when turned (grill skin side up first and more briefly).


    Sicilian Swordfish Cutlets and Citrus Salad

    Preheat the oven to 300 degrees . Trim the skin from the edges of the fish. Place the fish between 2 pieces of parchment and pound gently to 1/4-inch thickness.

    Place the bread crumbs in a dish. Combine the lemon and orange zests on a board. Chop with the parsley, garlic and anchovy (if using) to form a gremolata. Add to the bread crumbs and work through with your fingers. Season the fish with salt and pepper, then gently press the fish into the bread crumbs to coat thoroughly. In a large skillet, heat a layer of EVOO over medium-high heat.

    Arrange the orange slices, arugula and onion on a platter. Top with the oregano and season liberally with salt and pepper. Dress with the lemon juice and a liberal drizzle of EVOO.

    Add the fish to the hot skillet and cook in batches for 1 to 2 minutes on each side. Transfer to a rack lined baking sheet and keep warm in the oven as you continue. Serve the fish with the lemon wedges and citrus salad.


    Grilled Swordfish with Candied Lemon Salad

    Recipe by Giada De Laurentiis

    Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!

    This grilled swordfish with candied lemon salad is a super tasty and unique way to serve fish. It’s also fast and easy! Candying the lemons infuses them with sweetness to balance their natural sour flavor. The lemon sugar water makes the basis of the dressing, which gets a nice kick from the Dijon mustard and brightness from the fresh basil. All the fish needs is a quick sear on both sides. Make sure you pat them dry first! Eliminating excess moisture ensures a crisp, brown crust.


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    Reviews

    Delicious. Frisee was out so I used arugula and it turned out great. Quick and easy.

    Amazing! I used arugula instead of frisee, and it turned out fine. I think you can reduce salt to about a pinch except for the fish. Dressing could probably use one tbsp less oil and one tbsp more vinegar. As for the reviewer complaining about swordfish, it’s actually now one of the more sustainable fish in the North Atlantic thanks to conservation efforts so please do your research first.

    This is wrong! you should not be making swordfish dishes. You are killing swordfish! SO UNFAIR!

    This was good, but I think it would be better as a springtime dish than a November one. It was my first time using frisée, and if my grocer hadn’t labeled it as such I’d have thought it wasn’t available. It looked more like grownup arugula than the lacy, delicate greens I’d seen on other occasions. After looking at the photo, I realized I should have increased the cooking time for the thicker asparagus, too. My husband commented on the swordfish’s flavor, and mentioned that he liked the fact that the frisée had a taste of its own instead of just being a vehicle for the dressing. I forgot to purchase a lemon, and I think the dressing needed the zest and fresh juice. I’ll also be sure to look for Persian cucumbers. As is usual in my kitchen, I substituted water for half the vinegar per my husband’s preference.

    This looks delicious! Definitely adding on the menu this week to try The only thing additional I would add. is some chopped, honey-glazed pecans to the salad. heaven's gates just opened!!

    Absolutely delicious! The best dressing I've ever made! From now on I will always make it when I serve asparagus.

    Excellent recipe especially for summer. I used endive instead of frizee. Frizee was unavailable at the local Sprouts/Whole foods/Trader Joes/grocery chain stores. The recipe still worked very well in spite of that change. I do get tired of recipes that demand difficult/impossible to find ingredients. Combined this with some sour dough bread and a good glass of pinot nior. Excellent, nice, light, easy to make dinner. I particularly liked the warm dressing.

    I made this last night and it was a huge hit (there is a teenage boy in the house, who isn't picky, but always ravenous). Made a few changes. used green beans instead of asparagus (my market was out of asparagus), used arugula because I'm not a fan of frisee, added some chopped fresh basil and mint to the salad at the end because why not. Easy, fast, and delicious!


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