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Swordfish Salad (serves 6)
2 pounds swordfish fillets
¼ cup chopped green onions
2 teaspoons cilantro, chopped
¼ cup olive oil
½ teaspoon dried basil
3 tablespoons wine vinegar
½ teaspoon salt
2 tablespoons capers
½ teaspoon white pepper
3 garlic cloves, minced
Cut fish into 1-inch pieces and broil 5 to 6 inches from heat, for 3 to 5 minutes until it flakes easily.
Remove from heat and transfer to a cool plate, set aside.
Combine remaining ingredients, except salad greens.
Mix well and put in a flat-bottom container with a lid.
Place fish in a single layer in marinade and close lid tightly, chill two hours.
Remove fish from marinade and arrange on salad greens.
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