On a HOT and steamy evening we sat on the shaded deck, chilled glasses of wine in hand,watching a gorgeous fresh piece of Atlantic Swordfish sauté on the grill. Then we had to eat it on a bed of fresh flavors that complimented it thoroughly. A tough business...but then a mothers job is never ending.
- 1 swordfish steak (figure 1/4 lb per person)
- 1/4 cup extra virgin olive oil
- The juice of 1 lemon (or 1/4 cup)
- 1/8 cup capers
- 1 small red onion, sliced
- 1/2 tbspOlio do Panne
- 1 tsp sugar
- sea salt and ground black pepper to taste
- 1 carrot sliced in ribbons with a peeler
- 1 cup mustard greens
- 1 cup purslane
- 1/3 cup basil leaves
- 1 sprig of rosemary
- 1 sprig of oregano
- 1/2 cup parsley leaves
- Simple vinaigrette
Marinate the fish with all of the ingredients for at least 1 hour.
Remove leaves from rosemary and oregano sprigs. Toss them with mustard greens, purslane, basil, parsley and carrot ribbons. Drizzle 1/2 cup simple vinaigrette over the salad. Allow to marinate for at least 1 hour.
When you are ready to cook the swordfish heat a sauté pan. Pour some of the marinade into the pan. Place the steak in the pan. Pour the remaining marinade over it. Cook on medium/high for 8 minutes. Flip the fish over. Cover the pan and cook for another 8 minutes. Fish is ready when you can flake it with a fork.
Adapted from Dorie Greenspan’s Around My French Table.
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Photo Credit: Julie T Cecchini