Spinach Fennel Orange Salad

Grilled Swordfish with Fennel Salad
Print Recipe
Servings
4
Servings
4
Grilled Swordfish with Fennel Salad
Print Recipe
Servings
4
Servings
4
Ingredients
  • 1 cup fennel core removed, thinly slice from top to bottom
  • 1/4 cup fennel fronds chopped
  • 1 cup fresh parsley chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon white wine vinegar
  • 4 tablespoons olive oil divided
  • 1/2 teaspoon salt divided
  • 1 1/2 pounds swordfish or mahi mahi, cut into 6-ounce pieces
Servings:
Instructions
  1. Combine fennel, fennel fronds, parsley, lemon juice, lemon zest, vinegar, 3 tablespoons olive oil and ¼ teaspoon salt in a bowl; set aside for at least 30 minutes to soften fennel.
  2. Preheat grill to high heat.
  3. Season swordfish with 1 tablespoon olive oil and ¼ teaspoon salt.
  4. Grill swordfish for 3-5 minutes, leaving untouched.
  5. Flip fish; continue to cook until internal temperature reaches 145 degrees or desired doneness.
  6. Top each piece of fish with salad and serve.
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