Swordfish with Pepper Salad

We got home a little late last night and wanted a quick, good-for-you dinner. Using Michael Symon’s “Five in Five” cookbook, we made Swordfish with Pepper Sauce. It was quick, absolutely delicious, gluten-free, and down-right good for you!

This dish doesn’t need pasta, rice, or bread! I stepped away from the table satisfied and feeling good about what I ate.

Grilled Swordfish & Pepper Salad

Ingredients:

  • 4 (5 ounce) swordfish steaks
  • Kosher salt & ground pepper
  • 16 tbs olive oil
  • 6 tbs sherry vinegar
  • 1 red bell pepper, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1/2 cup red onion, thinly sliced
  • 1 cup torn basil

Directions:

  • Preheat grill.
  • Season swordfish on both sides with salt & pepper.
  • Drizzle 4 tbs of olive oil on the grill.
  • Cover & cook until nicely charred and fish releases from grill.
  • Flip, cover and cook until cooked through (about 2 minutes)
  • In separate bowl, whisk vinegar and remaining oil.
  • Salt and pepper to taste.
  • Add the bell pepper, jalapeño, onion, and basil.
  • Toss to combine.
  • Remove swordfish from grill.
  • Top with Pepper Salad & vinaigrette.
  • Serve & enjoy!

(Recipe taken from Michael Symon’s Five in Five.)

 

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