Grilled Swordfish Salad with Fennel Recipe

Name: Grilled Swordfish Salad with Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup finely diced red onion; Pinch ground allspice; Pinch cayenne pepper; 1/2 teaspoon fresh grated orange rind; 1/4 cup raisins plumped in 2 tablespoons orange juice; Salt |; Olive oil; 12 to 16 ounces swordfish steak; 1 cup finely sliced fresh fennel; 1/4 cup mustard vinaigrette; 2 cups washed Boston lettuce leaves, dried and torn into pieces; 1/4 cup toasted pine nuts

Servings: persons

1/4 cup finely diced red onion
Pinch ground allspice
Pinch cayenne pepper
1/2 teaspoon fresh grated orange rind
1/4 cup raisins plumped in 2 tablespoons orange juice
Salt |
Olive oil
12 to 16 ounces swordfish steak
1 cup finely sliced fresh fennel
1/4 cup mustard vinaigrette
2 cups washed Boston lettuce leaves, dried and torn into pieces
1/4 cup toasted pine nuts

1
In the bottom of a mixing bowl combine the onion, pinch of allspice, cayenne pepper, orange rind and raisins in orange juice.
2
Season to taste with salt and set aside.
3
Brush the olive oil on both sides of the swordfish and grill for about 5 minutes a side or until just cooked through.
4
Meanwhile dress the fennel with the vinaigrette.
5
Make a wreath of lettuce leaves around the outside edge of a large plate.
6
Make an inside circle of fennel on the inside wreath of lettuce leaves.
7
Center the grilled swordfish in the middle of the plate; spoon the onion and raisin mixture over the swordfish and garnish with pine nuts.

940

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup finely diced red onion, Pinch ground allspice, Pinch cayenne pepper, 1/2 teaspoon fresh grated orange rind, and more.

Yes, Grilled Swordfish Salad with Fennel falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Swordfish Salad with Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions