Grilled Swordfish Salad Wrap Recipe

Name: Grilled Swordfish Salad Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ tablespoons fruity olive oil, divided; 1 lemon, juice of; 1 lemon, zest of (finely grated); salt & fresh ground pepper; 34 lb swordfish steak; 1 ⅓ cups cooked white rice; 2 plum tomatoes, seeded and coarsely chopped; ¼ cup chopped fresh dill; ¼ cup chopped red onion; 1 tablespoon drained capers; 1 teaspoon minced garlic; 4 burrito-size flour tortillas; 8 -12 small spinach leaves

Servings: persons

2 ½ tablespoons fruity olive oil, divided
1 lemon, juice of
1 lemon, zest of (finely grated)
salt & fresh ground pepper
34 lb swordfish steak
1 ⅓ cups cooked white rice
2 plum tomatoes, seeded and coarsely chopped
¼ cup chopped fresh dill
¼ cup chopped red onion
1 tablespoon drained capers
1 teaspoon minced garlic
4 burrito-size flour tortillas
8 -12 small spinach leaves

1
Mix together 1 tablspoon olive oil, half the lemon juice, salt and pepper in a shallow bowl.
2
Add the swordfish; marinate 20 minutes; turn 2-3 times to coat well.
3
In a bowl, mix together the rice, tomatoes, dill, onion, capers, garlic, lemon zest, remaining lemon juice, and 1 1/2 tablespoons olive oil.
4
Season with salt and pepper to taste.
5
Over a well-greased grill rack, over medium-high heat, grill the swordfish for 3-5 minutes per side or until just cooked through; baste frequently with left-over marinade.
6
Let swordfish cool; flake and toss into rice mixture.
7
Place tortilla on flat surface.
8
Cover with a layer of spinach leaves.
9
Place 1/4 of the salad mixture onto the tortilla leaving a 1/2 inch border.
10
Roll up burrito-style.
11
Repeat with remaining tortillas.
12
Serve whole or cut in half on the bias.

11195

kcal

Calories

705

Fat

141

Carbs

1024

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 ½ tablespoons fruity olive oil, divided, 1 lemon, juice of, 1 lemon, zest of (finely grated), salt & fresh ground pepper, and more.

Yes, Grilled Swordfish Salad Wrap 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.

Grilled Swordfish Salad Wrap

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