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Swordfish Salad With Salsa Dressing
10 min prep time
12 min cook time
4servings
Recipe by
Robyn Webb
Source
The Perfect Diabetes Comfort Food Collection
Photo by
Renee Comet
How to Make Swordfish Salad With Salsa Dressing
On her first date with him, Robyn Webb's husband ordered swordfish. All these years later, he still requests this salad once a month. If swordfish is not a favorite of yours, use salmon, halibut, haddock, or sea bass, all of which work wonderfully well in this dish.
10 min prep time
12 min cook time
4servings
1 cup
Print Recipe >
Step-By-Step Instructions:
- In a nonreactive pan, place the swordfish with the orange juice, olive oil, lemon juice, and cayenne pepper and marinate for 15 minutes.
- Coat an outdoor grill with cooking spray and set the rack 6 inches from the heat source. Set the heat to medium-high. Alternatively, coat an indoor grill pan with cooking spray and place it on medium-high heat.
- Grill the swordfish on each side for about 12-15 minutes, until opaque in the center. Remove the swordfish from the grill and allow to cool. Cut into 1-inch pieces.
- Combine all ingredients for the salsa. Toss the swordfish with the salsa.
- Combine the olive oil, red wine vinegar, and sugar. Whisk together well. Toss the greens with the dressing. Pile the swordfish salad on top of the lettuce. Top with almonds.
Nutrition facts
4 Servings
-
Serving Size
1 cup
- Amount per serving Calories 310
-
Total Fat
14g
- Saturated Fat 2.5g
- Trans Fats 0g
- Cholesterol 45mg
- Sodium 115mg
-
Total Carbohydrate
20g
- Dietary Fiber 3g
- Total Sugars 15g
- Added Sugars 0g
- Protein 25g
- Potassium 700mg
- Phosphorous 350mg
Ingredients
swordfish steaks
1 lbs
fresh orange juice
1/2 cup
olive oil
2 tbsp
fresh lemon juice
1 tbsp
cayenne pepper
1/4 tsp
medium orange (peeled, sectioned, and chopped into 1-inch pieces)
1
diced fresh or canned (in its own juice) pineapple chunks
1 cup
mango (peeled, diced)
1/2 cup
jalapeño pepper (seeded and minced)
1
orange juice
3 tbsp
red pepper (diced)
1 tbsp
cilantro (minced)
1 tbsp
olive oil
1 1/2 tbsp
red wine vinegar
2 tbsp
sugar
1 tsp
salad greens
4 cup
toasted slivered almonds
2 tbsp
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