Grilled Swordfish with a Citrus Herb Vinaigrette Recipe

Name: Grilled Swordfish with a Citrus Herb Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup rice wine vinegar; 3 tablespoons freshly squeezed orange juice; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon honey; 1 tablespoon minced shallot; 1 teaspoon orange zest; 1 teaspoon Dijon mustard; 1/2 teaspoon lemon zest; 1/2 teaspoon minced garlic; 1 1/4 teaspoons salt; 1/2 teaspoon, plus 1/8 teaspoon freshly ground white pepper; 1 1/4 cups extra-virgin olive oil; 2 tablespoons chopped fresh mint leaves; 2 tablespoons chopped fresh basil leaves; 2 tablespoons chopped fresh parsley leaves; 2 tablespoons chopped fresh tarragon leaves; 2 tablespoons chopped fresh cilantro leaves; 4 (6-ounce) swordfish fillets; 2 tablespoons chopped fresh oregano leaves; 6 cups mixed baby greens; 1 cup cherry tomatoes, halved; 1/4 cup feta cheese

Servings: persons

1/4 cup rice wine vinegar
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon honey
1 tablespoon minced shallot
1 teaspoon orange zest
1 teaspoon Dijon mustard
1/2 teaspoon lemon zest
1/2 teaspoon minced garlic
1 1/4 teaspoons salt
1/2 teaspoon, plus 1/8 teaspoon freshly ground white pepper
1 1/4 cups extra-virgin olive oil
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh tarragon leaves
2 tablespoons chopped fresh cilantro leaves
4 (6-ounce) swordfish fillets
2 tablespoons chopped fresh oregano leaves
6 cups mixed baby greens
1 cup cherry tomatoes, halved
1/4 cup feta cheese

1
In a medium bowl, combine the rice wine vinegar, orange juice, lemon juice, honey, shallot, orange zest, Dijon, lemon zest and garlic, and season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
2
Whisk to combine.
3
Slowly drizzle in 1 cup of the olive oil in a slow and steady stream to properly emulsify the vinaigrette.
4
Add the chopped mint, basil, parsley, tarragon and cilantro to the vinaigrette and set aside as you prepare the rest of the dish.
5
Preheat a grill to medium-high.
6
Season each swordfish fillet with 1/4 teaspoon of the salt and 1/8 teaspoon of the white pepper.
7
Brush with the remaining 1/4 cup of olive oil and place on the grill.
8
Cook for 2 to 3 minutes, turn over and cook another 2 to 3 minutes.
9
Sprinkle with oregano.
10
Remove the swordfish from the grill and transfer to a room temperature plate.
11
In a large bowl, combine the baby greens, tomatoes, feta cheese and 1/3 cup of the vinaigrette.
12
Toss to combine and divide the salad among the 4 plates with the swordfish.
13
Drizzle a bit of the remaining vinaigrette over each swordfish fillet and serve immediately.

751

kcal

Calories

Fat

Carbs

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 22 ingredients. The key ingredients include: 1/4 cup rice wine vinegar, 3 tablespoons freshly squeezed orange juice, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon honey, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Swordfish with a Citrus Herb Vinaigrette

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