Swordfish With Salsa Dressing

[quicklook-recipe prep_time=”30 min” cook_time=”5 min” serves=”4″ details=”” ] Orange juice adds a refreshing note to the salsa-style tomato-and-pepper dressing for

[quicklook-recipe prep_time=”30 min” cook_time=”5 min” serves=”4″ details=”” ]

Orange juice adds a refreshing note to the salsa-style tomato-and-pepper dressing for this vibrant-looking salad. As the dressing can be made well in advance and the swordfish steaks take only minutes to cook, this is a very quick dish to prepare — ideal when you are entertaining.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 4 (5 ounce) swordfish steaks, 1/2 inch thick
  • 1 teaspoon olive oil
  • 2 cups baby spinach leaves

[/ingredients-left]
[ingredients-right]

  • 2 zucchini, coarsely grated
  • 1 tablespoon chopped parsley

[/ingredients-right]
[/ingredients-list]

[ingredients-list title=”Dressing” serving_size=””]
[ingredients-left]

  • 1 large orange
  • 1 pound ripe tomatoes, seeded and cut into 1/4-inch dice
  • 4 large scallions, green parts only, finely chopped
  • 1 orange bell pepper, seeded and cut into 1/4-inch dice
  • 1 yellow bell pepper, seeded and cut into 1/4-inch dice

[/ingredients-left]
[ingredients-right]

  • 1 teaspoon ground cumin, or to taste
  • 2 teaspoons olive oil
  • 1 fresh green chile pepper, seeded and finely chopped
  • Salt and pepper
  • 2 tablespoons finely chopped fresh cilantro

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”35 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Prepare the salsa dressing at least 20 minutes (or up to 8 hours) before serving. Finely grate the zest from the orange and squeeze out 4 tablespoons juice. Place the zest and juice in a large mixing bowl and add the tomatoes, scallions, peppers, cumin, olive oil, and chile. Season lightly with salt and pepper. Stir, then cover and refrigerate. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Preheat the grill to high. Lightly brush the swordfish steaks with some of the olive oil and place on the grill rack. Grill, about 3 inches from the heat, for 2 1/2 minutes. Turn the swordfish steaks over, brush with the rest of the olive oil, and grill until the edges are lightly charred and the flesh is just firm, about another 2 to 3 minutes. Don’t overcook or the swordfish will be tough and dry. Remove from the heat and set aside to cool slightly. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Meanwhile, put the spinach leaves, zucchini, and parsley in a bowl and toss to mix. Divide among 4 plates. [/step-item]

[step-item number=”4″ image_url=”” title=”” ] Stir the cilantro into the dressing. Break the swordfish into bite-size pieces, add to the dressing, and gently mix in, taking care not to break up the fish. Spoon the dressed fish on top of the spinach salad and serve.[/step-item] [/step-list-wrapper]

[nutrition-info calories=”280″ calories_fat=”” fat=”10g” sat_fat=”0 g” choles=”54 mg” sodium=”158 mg” carbs=”18 g” sugars=”” protein=”3 g” fiber=”5 g”]

[/nutrition-info]

Tips: For an easier prep, grate lemon peel before cutting the lemon to squeeze the juice.

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Originally Published in Reader's Digest