Swordfish Salad

Southern Living
2 servings


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1 (8-ounce) swordfish fillet
2 tablespoons vinaigrette
2 green onions, chopped
1/4 cup sliced ripe olives
1/2 teaspoon dried crushed red pepper
2 cups mixed salad greens
Additional vinaigrette


Brush fish evenly with 2 tablespoons vinaigrette.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 to 6 minutes on each side or until fish flakes easily with a fork. Cool and flake.

Toss together fish, green onions, olives, and pepper. Serve on greens with vinaigrette.

Created date

October 2003