Summer is a time for adventure. But there are all sorts of adventures for all sorts of people– from outrageous to contagious. How about Marinated Swordfish Salad?
Summer food can be an adventure. Because everything about summer screams “let’s eat”. From “wanna pack a lunch and head to the beach” to “how ’bout we stay home and watch the sunset”. Summer adventures revolve around food. But they don’t necessarily revolve around cooking. Which is a shame, because some of the best and most colorful produce of the year makes its way to our mouths in the warm months of summer.
Marinated Swordfish Salad
This is why salads are perfect summer food. Busy cooks are on the go and can’t always put the time they’d like into every meal they bring forth. Families have conflicting schedules. Vacations are always something to consider. That cabin by the lake is a great respite from summer heat, but the little 1950s oven hasn’t worked properly since, well the 1950s! Salads are the answer to all these questions. But they don’t have to be limited to a few limp greens from a plastic bag. That’s an adventure I am not interested in. However this Marinated Swordfish Salad has enough tasty adventure to please the whole family.
When the summer months bring out the outdoor enthusiast in all of us, I plan meals that suit my adventures and keep me satisfied without weighing me down. To help keep us all rolling this summer I am presenting a week of the freshest fare the season has to offer. Today’s presentation is Marinated Swordfish Salad with Tomato and Sizzling Garlic. It’s the third in my week long series. It’s a meal in itself, and it’s as bright and colorful as the tomatoes you choose.
Speaking of adventure. Have you noticed that Greek wines are on the rise? My brother Grant paired this salad with Boutari Santorini, 2010. It’s a bold white wine made from a grape with the adventurous name Assyrtiko.
serves 4 CLICK here for a printable recipe
- 1 lb swordfish steak (1 inch thick), cut into 1/2‑inch cubes
- 4 T extra-virgin olive oil
- 2 T fresh lemon juice
- 5 large fresh basil leaves, thinly sliced, plus whole small to medium leaves for garnish
- salt and pepper as needed
- 1 lb cherry tomatoes on the vine, or small heirloom tomatoes; whole, halved or quartered
- 1 lb whole grape tomatoes
- 1 T red wine vinegar
- 3 T marcona almonds, chopped
- 3 T oil packed sun-dried tomatoes, drained and finely chopped
- 3 clv garlic, peeled and thinly sliced
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 1/4 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.
This Marinated Swordfish Salad is Inspired by La Cucina Italiana
SERIOUS FUN FOOD
Marinated Swordfish Salad