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Fish & Seafood

Swordfish with Red Onion Salad and Grilled Tomato Bread
Ingredients
1 (15 oz.) can cannellini beans, rinsed and drained (Salad)
1 small red onion, halved lengthwise and sliced very thin (Salad)
2 Tbsp. extra-virgin olive oil (Salad)
1 Tbsp. capers, rinsed and drained (Salad)
2 Tbsp. fresh lemon juice (Salad)
1 tsp. honey (Salad)
1/8 tsp. kosher salt, or to taste (Salad)
1/4 tsp. freshly ground black pepper (Salad)
2 cups baby spinach (Salad)
1 Tbsp. olive oil, plus more, to oil the grill (Swordfish)
4 (6 to 7 oz.) swordfish steaks, 1 inch thick (Swordfish)
1/8 tsp. kosher salt, or to taste (Swordfish)
1/4 tsp. freshly ground black pepper (Swordfish)
minced parsley for garnish (optional) (Swordfish)
1 (8 inch) length of baguette, halved lengthwise and cut into 8 pieces (Tomato Bread)
2 tsp. olive oil (Tomato Bread)
1 clove garlic, sliced in half (Tomato Bread)
2 medium tomatoes, halved, seeded, and diced (Tomato Bread)
1/8 tsp. kosher salt (optional) (Tomato Bread)
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Swordfish with Red Onion Salad and Grilled Tomato Bread

Swordfish with Red Onion Salad and Grilled Tomato Bread

Swordfish with Red Onion Salad and Grilled Tomato Bread
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:28 minutes
directions
1. Prepare the salad. In a large bowl, combine beans, onion, oil, capers, lemon juice, honey, salt, and pepper. Stir well to mix. Set aside.
2. Prepare the fish. Preheat grill to mediumhigh heat. Oil grates. Sprinkle fish with salt and pepper; rub with oil. Grill fish 6 to 12 minutes to acquire grill marks. Use a spatula to turn. Grill until fish is just cooked through, about 8 to 12 minutes more. Fish should be opaque and flaky when sliced.
3. Prepare the bread. Bread may be grilled at the same time as the fish. Brush bread pieces with oil. Place cut-side down on grates, grilling for 3 to 4 minutes to acquire grill marks. Remove from grill and immediately rub with garlic clove; discard rubbed out garlic. Top each bread piece with some of the diced tomatoes. Sprinkle with salt if desired.
4. Add spinach to onion salad and toss to combine. Divide salad among 4 plates. Place 2 bread pieces on each plate along with a swordfish steak, garnished with parsley if desired.
Source: Hannaford fresh Magazine, July - August 2015
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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