Sicilian Swordfish Salad with Garlic-Oregano Toasts
3 oz, cut into twelve 1/4-inch-thick slices
olive oil cooking spray
4 spray(s), divided
1 clove(s), medium, cut in half
½ tsp(s), divided
uncooked swordfish fillet(s)
1½ pound(s), four 6 oz pieces (or two 12 oz fillets cut in half)
¾ tsp(s), divided
½ pinch, freshly ground, divided
unsweetened orange juice
red wine vinegar
3 medium, navel, peel and white pith removed, halved, sliced
3½ bunch(es), baby leaves
uncooked red onion(s)
½ cup(s), chopped, thinly sliced
8 large, calamata, pitted and sliced (about 1/4 cup)
- Preheat an outdoor grill, or a ridged stove-top grill pan or nonstick skillet over medium heat. Meanwhile, coat bread slices with cooking spray.
- Place bread on grill or pan. Cook, turning twice, until lightly toasted, about 4 minutes. Remove bread from pan and rub one side of each slice with garlic; crumble 1/4 teaspoon of oregano over toasted bread slices.
- Coat swordfish with cooking spray and sprinkle with 1/4 teaspoon each of salt and pepper; grill or cook, turning once, until just cooked through, about 6 minutes.
- Meanwhile, in a large bowl, whisk together orange juice, oil, vinegar, remaining 1/2 teaspoon of salt and remaining 1/4 teaspoon each of pepper and oregano; remove and reserve 2 tablespoons of dressing.
- Add oranges, arugula, onion and unreserved dressing to bowl; toss to coat.
- To assemble salads, place 2 cups of salad mixture on each of 4 plates; top each with a swordfish fillet (about 4 1/2 ounces). Drizzle each fillet with 1 1/2 teaspoons of reserved dressing; sprinkle each with 1 tablespoon of sliced olives. Place 3 pieces of toast on each plate.