Sicilian Swordfish Salad with Garlic-Oregano Toasts
5
Points®
Total time: 35 min • Prep: 25 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Salty-sweet combinations, like the oranges and olives in this recipe, are common in many Sicilian dishes. They add a fabulous, complex flavour to the mix!
Ingredients
French bread
3 oz, cut into twelve 1/4-inch-thick slices
Olive oil cooking spray
4 spray(s), divided
Garlic
1 clove(s), large, cut in half
Dried oregano
½ tsp(s), divided
Uncooked swordfish fillet
1½ pound(s), four 6 oz pieces (or two 12 oz fillets cut in half)
Table salt
¾ tsp(s), divided
Black pepper
½ pinch(es), freshly ground, divided
Unsweetened orange juice
3 tbsp(s)
Olive oil
2 tbsp(s)
Red wine vinegar
1 tbsp(s)
Orange
3 medium, navel, peel and white pith removed, halved, sliced
Arugula
3½ bunch(es), baby leaves
Red onion
½ cup(s), sliced, thinly sliced
Olives
8 large, calamata, pitted and sliced (about 1/4 cup)
Instructions
1
Preheat an outdoor grill, or a ridged stove-top grill pan or nonstick skillet over medium heat. Meanwhile, coat bread slices with cooking spray.
2
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.
3
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.
4
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.
5
Add oranges, arugula, onion and unreserved dressing to bowl; toss to coat.
6
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.
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