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MAIN DISH SALADS:
Swordfish en Escabeche
over Greens
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Swordfish
en Escabeche over Greens |
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Nice, lighter
salad entree...
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1½
lbs |
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fresh swordfish |
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4
Tbs |
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extra-virgin olive oil, divided |
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salt
and pepper to taste |
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1
large |
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Spanish onion, cut into 1½-inch pieces |
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1
medium |
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green bell pepper, cut into 1½-inch
squares |
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1
medium |
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red
bell pepper, cut into 1½-inch squares |
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1
medium |
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yellow bell pepper, cut into 1½-inch
squares |
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1
clove |
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garlic, chopped |
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¾
cup |
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red
wine vinegar |
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½
Tbs |
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salt
(or more to taste) |
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1
tsp |
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ground black pepper |
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1
Tbs |
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fresh oregano, roughly chopped |
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1
Tbs |
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orange zest, julienned |
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pinch of |
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crushed red pepper |
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2
Tbs |
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capers, drained and rinsed |
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1
bag |
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salad greens |
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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. |
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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. |
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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. |
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4 |
Divide
greens between four bowls and spoon swordfish
mixture with vinaigrette over greens. |
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Servings: 4
Cooking Tips: It's ok to saute the swordfish
in a couple of Tablespoons of oil rather than grilling. |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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346.57 |
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Calories From Fat (45%) |
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155.17 |
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% Daily Value |
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Total Fat
17.36g |
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27% |
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Saturated Fat 3.30g |
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16% |
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Cholesterol
66.34mg |
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22% |
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Sodium
1162.89mg |
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48% |
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Potassium
895.30mg |
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26% |
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Carbohydrates
12.51g |
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4% |
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Dietary Fiber 3.37g |
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13% |
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Sugar 2.40g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
9.14g |
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Protein
35.76g |
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72% |
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WW Points 8 |
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Recipe Source |
Modified from:
The Black Dog Summer on the Vineyard Cookbook |
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CLICK HERE
to view discussion about this recipe on
The Recipe Girl blog.
PRINT this Recipe
RATE this Recipe
Ratings:
***Hey,
This One's A Keeper!- would
make it again. "Not
your typical salad. The fish and peppers are marinated in the
vinaigrette and come out with quite a strong vinegary flavor, so there
is no need to spoon any extra vinaigrette over the lettuce. We
enjoyed the flavors."
-San Diego, CA
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