Swordfish steaks with asparagus and frisée salad
Delight your senses with this exquisite swordfish steaks salad featuring fresh asparagus and crisp frisée. A mouthwatering blend of flavors and textures.
Ingredients:
- 3 Tbsp. plus 1/4 cup extra-virgin olive oil
- 1 lb. asparagus, trimmed, cut into 2 1/2" pieces
- 3 1/2 tsp. kosher salt, divided
- 4 (1"-thick) swordfish steaks (about 1 1/2 lb. total)
- 1 Tbsp. herbes de Provence
- 1 Tbsp. Dijon mustard
- 1 Tbsp. red wine vinegar
- 1/2 lemon
- 3/4 tsp. freshly ground black pepper, divided
- 8 cups torn frisée
- 3 medium Persian cucumbers, thinly sliced into rounds
- 1/2 small white onion, very thinly sliced into rings, rinsed
Instructions:
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Place the asparagus in the skillet and cook, stirring occasionally, until the asparagus is tender and slightly charred, about 3 to 5 minutes. Move the cooked asparagus to a large bowl, season with 1/2 teaspoon of salt, and mix well.
- Rub the swordfish with 1 1/2 teaspoons of salt. In the same skillet, heat 2 tablespoons of oil over medium-high heat. Cook the swordfish in batches if necessary, turning it occasionally, until it is fully cooked (the fish will feel firm when touched), approximately 6 minutes. Transfer the cooked swordfish to a serving platter.
- Discard any extra oil from the skillet. Pour in the remaining 1/4 cup of oil, then add the herbes de Provence (no need to reheat the skillet). Incorporate the mustard and vinegar and whisk until the sauce is smooth. Grate the lemon zest finely into the sauce, then squeeze in the lemon juice. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Allow it to cool slightly.
- Drizzle three-quarters of the dressing over the asparagus. Add frisée, cucumbers, and onion to the bowl; season with the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper, and mix well to coat the ingredients.
- Arrange the salad on a platter alongside the swordfish. Drizzle the remaining dressing over the top.
Summary:
- Calories: 1853 kcal
- Fat: 133 g
- Protein: 125 g
- Carbs: 49 g
- Potassium: 4747 mg
- Magnesium: 350 mg