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​​Grilled Swordfish Steaks with Fennel and White Peach Salad and Garlicky Red Wine Vinaigrette
​​Grilled Swordfish Steaks with Fennel and White Peach Salad and Garlicky Red Wine Vinaigrette
Print Recipe ​​Grilled Swordfish Steaks with Fennel and White Peach Salad and Garlicky Red Wine Vinaigrette
Servings: 2 people

Ingredients

Marinated Swordfish

  • 2 6 oz swordfish steaks
  • 1/2 cup olive oil
  • 2 sprigs mint leaves only and minced
  • 1/2 lemon zested and juiced
  • 1 tablespoon dijon mustard

Garlicky Red Wine Vinaigrette

  • 1/2 cup olive oil (We used Arlotta lemon olive oil)
  • 1/4 cup red wine vinegar (We used Arlotta Lambrusco wine vinegar)
  • 2 cloves garlic minced
  • 1 tablespoon dijon mustard
  • 1 teaspoon honey
  • 1/2 lemon zested and juiced

Fennel and White Peach Salad

  • 1 bulb fennel thinly shaved and fronds reserved
  • 2 sprigs mint leaves only and minced
  • 2 white peaches thinly sliced
  • 1/2 cup pickeled red onion recipe linked above

Instructions

Marinated Swordfish

  • Add olive oil, mint, garlic, lemon, mustard, salt, and pepper to a bowl and whisk to combine. Add in the swordfish steaks and let marinate for at least 30 minutes, up to 1 hour.
  • Preheat grill to 400 degrees
  • Cook the swordfish for 5 minutes on each side. Set aside.

Garlicky Red Wine Vinaigrette

  • While the fish is marinating, add all ingredients to a bowl and whisk vigorously to combine.

Fennel and White Peach Salad

  • Add fennel, peaches, mint, pickled red onions, salt, and pepper together in a large bowl. Drizzle with garlicky red wine vinaigrette and toss.
  • Serve salad over top of grilled swordfish steaks and garnish with fennel fronds!