Marinated Swordfish Salad

Bright greens topped with rich and flavorful chunks of swordfish. Elegant and super delicious! 10 minutes of prep and 30 minutes to marinate. Serves 4.
Recipe courtesy of Chef Linda Duggan



1 pound swordfish - cut into 1-2 inch cubes
1/3 cup olive oil
2/3 cup cilantro - coarsely chopped
2 garlic cloves
2 teaspoons cumin
1/2 teaspoon smoked paprika
3 teaspoons lemon juice
Salt and pepper to taste
1 (11oz) package of Olivia’s Organics Spring Mix (or your favorite Olivia’s salad)
2 clementines - sectioned (or canned mandarin oranges drained)
red onion - sliced very thin - to taste
Extra virgin olive oil & vinegar


For the marinade: In a blender or food processor, blend the olive oil, cilantro, garlic, cumin, smoked paprika, lemon juice, and salt and pepper until emulsified. Place the swordfish cubes in a shallow dish, cover with the marinade and let sit for at least 30 minutes.

Remove the swordfish from the marinade and grill on a heated grill pan for about 2 minutes each side (or until desired doneness). Swordfish can also be broiled. Discard remaining marinade.

Arrange Olivia's fresh greens on a serving platter and dress with your favorite oil and vinegar combination. Scatter clementine slices and red onion over greens. Place cooled swordfish cubes on top of the salad and serve.

Categories: Salad