Marinated Swordfish & Tomato Salad with Sizzling Garlic

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Revel in the warm summer weather. A bright and seasonal salad might be just the thing to help keep cool. This one features both fresh and sun-dried tomatoes combined with marinated swordfish. Serve it on its own as a starter or light lunch. You could also add some crusty grilled bread and serve it as an easy supper.

Marinated Swordfish & Tomato Salad with Sizzling Garlic

Print This Recipe Total time Yield 4Source Inspired by La Cucina ItalianaPublished

Ingredients

  • 1 pound swordfish steak (1 inch thick), cut into ½-inch cubes
  • 4 tablespoon extra-virgin olive oil
  • 2 tablespoon fresh lemon juice
  • 5 large fresh basil leaves, thinly sliced, plus whole small to medium leaves for garnish
  • salt and pepper as needed
  • 1 pound cherry tomatoes on the vine, or small heirloom tomatoes; whole,halved or quartered
  • 1 pound whole grape tomatoes
  • 1 tablespoon red wine vinegar
  • 3 tablespoon marcona almonds, chopped
  • 3 tablespoon oil packed sun-dried tomatoes, drained and finely chopped
  • 3 clove garlic, peeled and thinly sliced

Directions

Heat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.

In a large bowl, combine swordfish, 2 tablespoons olive oil, lemon juice, sliced basil and ¼ teaspoon pepper. Let stand, covered, at room temperature for 20 minutes. Spread swordfish and its marinade in a single layer on the prepared pan. Season with salt. Bake until cubes are just cooked through and opaque, about 5 minutes. Discard marinade and cover loosely with foil, set aside in a warm place.

Meanwhile, combine cherry and grape tomatoes in a medium bowl. Season with vinegar, salt and pepper; toss to combine. Arrange the fresh tomato mixture and any accumulated liquid with the drained swordfish and on a large serving plate. Garnish with almonds, sun-dried tomatoes and whole basil leaves.

Make the sizzling garlic dressing: Heat remaining 2 tablespoons olive oil in small sauce pan set over medium heat. Add the garlic slices and cook until the garlic begins to color and is very fragrant. Pour the oil over the tomatoes while still blazing hot. Where it comes in contact with the tomatoes and basil it will cook the mixture somewhat, making a nice varied texture. Serve immediately.