2 pounds swordfish fillets, cut into 1-inch-thick chunks
1/4 cup olive oil
1/4 cup chopped green onions
3 tablespoons white-wine vinegar
2 tablespoons drained capers
3 cloves garlic, minced
2 teaspoons chopped cilantro
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground white pepper
3 cups mixed salad greens


1. Preheat broiler, place fish on broiler pan, broil 5 inches from heat, for about 3 to 5 minutes or until it flakes easily with a fork. Remove from heat and cool; set aside.
2. In a large bowl, combine remaining ingredients, except salad greens. Place fish in marinade, turning to coat all pieces. Cover; refrigerate about 2 hours to blend flavors.
3. To serve, remove fish from marinade and arrange on salad greens.

If you can't get swordfish, substitute mahi mahi or mako shark.

Swordfish Salad
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