Swordfish with Grilled Romaine Salad Recipe

Name: Swordfish with Grilled Romaine Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh lime juice; 2 tablespoons Asian fish sauce; 2 tablespoons water; 1 tablespoon sugar; 1 small garlic clove, minced; 1/2 cup shredded carrot (about 1 medium); Two 12-ounce romaine hearts, halved lengthwise; Canola oil, for brushing; Kosher salt; Freshly ground pepper; Four 1/2-inch-thick swordfish steaks (6 ounces each); 2 tablespoons dried onion-soup mix, such as Lipton; Chopped cilantro and mint, for garnish

Servings: persons

1/4 cup fresh lime juice
2 tablespoons Asian fish sauce
2 tablespoons water
1 tablespoon sugar
1 small garlic clove, minced
1/2 cup shredded carrot (about 1 medium)
Two 12-ounce romaine hearts, halved lengthwise
Canola oil, for brushing
Kosher salt
Freshly ground pepper
Four 1/2-inch-thick swordfish steaks (6 ounces each)
2 tablespoons dried onion-soup mix, such as Lipton
Chopped cilantro and mint, for garnish

1
Light a grill or preheat a grill pan.
2
In a large bowl, whisk the lime juice, fish sauce, water, sugar and garlic until the sugar dissolves.
3
Stir in the shredded carrot and set aside.
4
Brush the romaine hearts with canola oil and season lightly with salt and pepper.
5
Grill cut side down over high heat until lightly charred on the bottom, 1 to 2 minutes.
6
Turn the romaine and grill until it just starts to wilt, 1 to 2 minutes longer.
7
Transfer the romaine to a plate or bowl and cover loosely with plastic wrap to steam.
8
Let cool slightly, then cut the hearts into bite-size pieces.
9
Add the romaine to the dressing in the large bowl and toss well.
10
Oil the grill grate.
11
Brush the swordfish steaks with canola oil and season with salt and pepper.
12
Rub each steak all over with 1 1/2 teaspoons of the onion soup mix.
13
Grill the swordfish over moderately high heat, turning once, until the fish is lightly charred on the outside and just cooked through, 4 to 6 minutes.
14
Transfer the grilled romaine salad and swordfish to plates.
15
Garnish with chopped cilantro and mint and serve.

kcal

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* 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: 1/4 cup fresh lime juice, 2 tablespoons Asian fish sauce, 2 tablespoons water, 1 tablespoon sugar, and more.

Yes, Swordfish with Grilled Romaine 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 with Grilled Romaine Salad

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