Sicilian Swordfish Salad with Garlic-Oregano Toasts
- Total Time
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!
French bread3 oz, cut into twelve 1/4-inch-thick slices
olive oil cooking spray4 spray(s), divided
garlic clove(s)1 clove(s), medium, cut in half
dried oregano½ tsp, divided
uncooked swordfish fillet(s)1 ½ pound(s), four 6 oz pieces (or two 12 oz fillets cut in half)
table salt¾ tsp, divided
black pepper½ tsp, freshly ground, divided
unsweetened orange juice3 Tbsp
olive oil2 Tbsp
red wine vinegar1 Tbsp
orange(s)3 medium, navel, peel and white pith removed, halved, sliced
arugula5 oz, baby leaves
uncooked red onion(s)½ cup(s), sliced, thinly sliced
olive(s)8 gm, 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.