Grilled swordfish with candied lemon salad
Delight your taste buds with a tantalizing combination of grilled swordfish and candied lemon in this vibrant and refreshing salad. Perfect for a light and flavorful meal.
Ingredients:
- 1/4 cup sugar
- 2 lemons, segmented
- 1 teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh basil
- 1 1/3 teaspoons kosher salt
- 4 cups baby arugula
- 3/4 cup Castelvetrano olives, pitted and halved
- Four 6-ounce skinless swordfish or tuna steaks
Instructions:
- Combine sugar and 2 tablespoons of water in a small saucepan. Heat over medium heat until it simmers, stirring occasionally to dissolve the sugar. Add the lemon pieces and simmer for an additional 2 minutes. Turn off the heat and let the lemons cool in the syrup. Using a slotted spoon, take out the lemon pieces from the syrup and set them aside for later.
- In a medium bowl, mix together mustard and 2 tablespoons of the syrup saved from the lemons. Stir in the olive oil, basil, and 1/8 teaspoon of salt. Keep half of the mixture for the fish. Add arugula, olives, and the reserved lemon pieces to the mixture without mixing. Leave it aside.
- Preheat a grill pan over medium-high heat. Pat the fish dry with paper towels and sprinkle with 1 teaspoon of salt and olive oil. Grill the fish steaks until they turn golden and easily detach from the pan, about 3 to 4 minutes per side depending on the thickness. Toss the salad with the dressing and mix in the remaining 1/4 teaspoon of salt. Place a fish steak on each plate and add some salad on top. Drizzle the reserved dressing around the fish.
Summary:
- Calories: 1349 kcal
- Fat: 42 g
- Protein: 170 g
- Carbs: 73 g
- Potassium: 3356 mg
- Magnesium: 272 mg