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Recipe:GRILLED SWORDFISH WITH GREEN GODDESS SALAD
- Prep time: 15 minutes
- Cook time: 15 minutes
Delicious grilled swordfish skewers are bite-sized delights, with a simple marinade to delight your tastebuds. Served with a Green Goddess salad for a clean meal bursting with flavors to please every side of your palate.
Ingredients
-
SWORDFISH FILLETS, THAWED
QTY 2 (5 OZ.)
-
WFF COARSE SEA SALT, TO TASTE
-
FRESHLY GROUND WFF BLACK PEPPERCORNS, TO TASTE
LEMON JUICE
QTY 3 TBSP
OLIVE OIL
QTY 2 TBSP
BAMBOO SKEWERS
QTY 6"
-
WFF DOROT GARLIC CLOVE
QTY 1
GREEN ONIONS
QTY 2
FRESH DILL
QTY 5 TBSP
FRESH PARSLEY AND MINT LEAVES
QTY 1/4 CUP
MAYO
QTY 1/2 CUP
SOUR CREAM
QTY 1/3 CUP
BABY GEM LETTUCE, WASHED
QTY 2 HEADS
PURPLE OR RED RADISHES, THINLY SLICED
QTY 3
CUCUMBER, THINLY SLICED
QTY 1
FRESH PARSLEY
QTY 2 TBSP
MINT LEAVES
QTY 2 TBSP
Cooking
Directions
Place dressing ingredients in a blender and mix until smooth. Season with salt and pepper. Cover and refrigerate.
Cut lettuce into quarters lengthwise and place in salad bowl. Add radishes, cucumbers and fresh herbs. Cover and refrigerate until ready to use.
Remove swordfish from package, pat dry and cut into 1” wide cubes. Place in a bowl and add salt, pepper, lemon juice and olive oil. Refrigerate until ready to grill. Soak bamboo skewers in water until ready to assemble.
Pre-heat grill to medium-high. Remove marinated swordfish from refrigerator and bamboo skewers from water. Place 4-5 pieces of fish on each skewer. Grill skewers for 2-3 minutes on each side and place on a platter.*
Mix salad with dressing and serve with swordfish skewers on the side. *USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F.