Swordfish en Escabeche over Greens

A lovely way to serve up swordfish in a salad: Swordfish en Escabeche over Greens

Swordfish en Escabeche Over Greens

Yield: 4 servings

Prep Time: 25 min + chill time

Cook Time: 12 min

Swordfish en Escabeche over Greens


1 1/2 pounds fresh swordfish
4 tablespoons extra-virgin olive oil, divided
salt and pepper to taste
1 large Spanish onion, cut into 1 1/2-inch pieces
1 medium green bell pepper, cut into 1 1/2-inch squares
1 medium red bell pepper, cut into 1 1/2-inch squares
1 medium yellow bell pepper, cut into 1 1/2-inch squares
1 clove garlic, chopped
3/4 cup red wine vinegar
1/2 tablespoon salt (or more to taste)
1 teaspoon ground black pepper
1 tablespoon fresh oregano, roughly chopped
1 tablespoon orange zest, julienned
pinch of crushed red pepper
2 tablespoons capers, drained and rinsed
1 bag mixed salad greens


1. Preheat grill to medium-high heat. Brush swordfish with 2 Tablespoons of oil. Grill fish until done. Set aside and let cool. Chop into bite-sized pieces and place in a square pyrex pan.

2. Heat 2 Tablespoons of oil in skillet. Add onion and sauté for two minutes, then add peppers and garlic and continue cooking for about 3 more minutes, stirring occasionally.

3. Pour in vinegar and add the seasonings. Cook for 5 more minutes. Adjust salt, as desired. Pour vinegar/vegetable mixture over swordfish. Sprinkle capers on top and chill covered, for at least 4 hours.

4. Divide greens between four bowls and spoon swordfish mixture with vinaigrette over greens (if you feel like it needs it... the mixture is well-marinated, so just spooning the mixture over the greens might be enough for you).

Nutritional Information per serving:
Serving size: 1/4th of the salad
Calories per serving: 347
Fat per serving: 17g
Saturated Fat per serving: 3g
Sugar per serving: 2.4g
Sodium per serving: 1162mg
Fiber per serving: 3.4g
Protein per serving: 36g
Cholesterol per serving: 66mg
Carbohydrates per serving: 12.5g

WW POINTS per serving:
Points Plus Program: 9    Old Points Program: 8

SOURCE: RecipeGirl.com (via The Black Dog Summer on the Vineyard Cookbook)

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