Swordfish on Escarole with Tomato-Basil Salad Recipe

Name: Swordfish on Escarole with Tomato-Basil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons extra virgin olive oil; Salt and freshly ground pepper to taste; 4 (8-ounce)swordfish steaks, 3/4 to 1 inch thick; Olive oil; 1 bunch escarole, washed, dried, and finely shredded; 4 ripe tomatoes; 1/2 cup extra virgin olive oil; 2 tablespoons sherry wine vinegar; 1 shallot, peeled and chopped; 1 bunch basil, chopped (about 3/4 cup); 2 tablespoons red wine vinegar; 1 small garlic clove, crushed; 1 bunch chives, minced (about 1/2 cup); 1/2 teaspoon salt, or to taste; 1/4 teaspoon freshly ground pepper, or to taste

Servings: persons

6 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
4 (8-ounce)swordfish steaks, 3/4 to 1 inch thick
Olive oil
1 bunch escarole, washed, dried, and finely shredded
4 ripe tomatoes
1/2 cup extra virgin olive oil
2 tablespoons sherry wine vinegar
1 shallot, peeled and chopped
1 bunch basil, chopped (about 3/4 cup)
2 tablespoons red wine vinegar
1 small garlic clove, crushed
1 bunch chives, minced (about 1/2 cup)
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste

1
Make a small X on the bottom of each tomato with a sharp knife.
2
Plunge them one at a time into a pot of boiling water for 30 seconds.
3
Peel, seed, and chop.
4
Combine all the ingredients for the Tomato-Basil Salad in a nonreactive bowl.
5
Refrigerate until ready to use.
6
Combine all the vinaigrette ingredients in a small bowl or measuring cup.
7
Refrigerate until ready to use.
8
Brush the swordfish with a little oil.
9
Sprinkle with a little salt and pepper.
10
Place the fish on the grill over hot coals.
11
Rotate the fish to crosshatch after 1 minute.
12
Grill for 3 to 4 minutes per side, turning once.
13
Cover to keep warm.
14
Toss the escarole with the vinaigrette, mixing well.
15
Place the escarole on individual plates and top with the swordfish set at an angle.
16
Spoon 2 tablespoons Tomato-Basil Salad across half of each fish.
17
Serve the remaining salad on the side.

784

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 6 tablespoons extra virgin olive oil, Salt and freshly ground pepper to taste, 4 (8-ounce)swordfish steaks, 3/4 to 1 inch thick, Olive oil, and more.

Yes, Swordfish on Escarole with Tomato-Basil Salad 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.

Swordfish on Escarole with Tomato-Basil Salad

How did you like this recipe?

Frequently Asked Questions