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.