Photo of Sicilian swordfish salad with garlic-oregano toasts by WW

Sicilian swordfish salad with garlic-oregano toasts

SmartPoints® value per serving
Total Time
35 min
25 min
10 min
This dinner salad is full of wonderful Italian-inspired flavors. Salty-sweet combinations, like the oranges and olives in this recipe, are common in many Sicilian dishes. They add a fabulous, complex flavor to the mix! Grilling your bread is also a way to bring out new flavor, like a smokiness in this recipe, to familiar ingredients. The arugula greens are rich with peppery crunch and add another layer of flavor to the dish. Get this complete meal on the table in just 35 minutes. It looks light but will surely fill you up. When fresh fennel is in season, slice some up, toss it in and garnish each serving with the fennel fronds. You can substitute halibut for the swordfish if you prefer.


French bread

3 oz, cut into twelve 1/4-inch-thick slices

Olive oil cooking spray

4 spray(s), divided

Garlic clove(s)

1 medium clove(s), cut in half

Dried oregano

½ tsp, divided

Uncooked swordfish fillet(s)

1½ pound(s), four 6 oz pieces (or two 12 oz fillets cut in half)

Table salt

¾ tsp, divided

Black pepper

½ tsp, freshly ground, divided

Unsweetened orange juice

3 Tbsp

Olive oil

2 Tbsp

Red-wine vinegar

1 Tbsp


3 medium, navel, peel and white pith removed, halved, sliced


5 oz, baby leaves

Uncooked red onion(s)

½ cup(s), sliced, thinly sliced


8 gm, calamata, pitted and sliced (about 1/4 cup)


  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.