Grilled swordfish salad with fennel

Indulge in a flavorful grilled swordfish salad featuring fresh fennel. A harmonious blend of smoky char, zesty citrus, and crisp texture. Perfect for a light, satisfying meal.

Ingredients:

• 1/4 cup finely diced red onion
• Pinch ground allspice
• Pinch cayenne pepper
• 1/2 teaspoon fresh grated orange rind
• 1/4 cup raisins plumped in 2 tablespoons orange juice
• Salt
• Olive oil
• 12 to 450g swordfish steak
• 1 cup finely sliced fresh fennel
• 1/4 cup mustard vinaigrette
• 2 cups washed Boston lettuce leaves, dried and torn into pieces
• 1/4 cup toasted pine nuts

Instructions:

1. Combine the diced onion, a dash of allspice, a hint of cayenne pepper, orange zest, and raisins soaked in freshly squeezed orange juice at the base of a mixing bowl. Add salt to taste and set aside. Coat both sides of the swordfish with olive oil and cook on the grill for approximately 5 minutes per side or until fully cooked.
2. While the swordfish is cooking, prepare the fennel by tossing it in the vinaigrette. Arrange a circle of lettuce leaves along the outer rim of a large plate. Inside the lettuce circle, place the dressed fennel. Position the grilled swordfish in the center of the plate; top it with the onion and raisin mixture and sprinkle with pine nuts.

Summary:

• Calories: 1261 kcal
• Fat: 92 g
• Protein: 86 g
• Carbs: 25 g
• Potassium: 2676 mg
• Magnesium: 240 mg