Swordfish Salad And Pesto Vinaigrette

Recipe Ingredients

1/2 lb	227g / 8oz	Romaine - rinsed, and torn
		Into bite-size pieces
3/4 lb	340g / 11oz	Cucumbers
1		Hearts of palm - (14 oz) - drained
16		Cherry tomatoes - quartered
2 tablespoons	30ml	Minced shallots
1 lb	454g / 16oz	Skin-on swordfish steak
2 teaspoons	10ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Pesto - (abt one 7-oz container)
1/4 cup	59ml	Raspberry vinegar or red wine vinegar

Recipe Instructions

Seafood Alternatives: shrimp, sea bass, tuna, cod

Place the romaine in a large bowl. Peel the cucumbers, leaving four thin lengthwise strips of skin. Halve the cucumber length-wise, scoop out and discard the seeds; slice on the diagonal into half-moons. Slice the hearts of palm on the diagonal into 1/4-inch-thick ovals. Add the cucumber, hearts of palm, tomatoes and shallots to the romaine and toss.

Rub both sides of the swordfish with oil and season each side with salt and pepper. Grill or broil the swordfish until it is just opaque through, 8 to 10 minutes per inch thickness. Remove the swordfish from the heat and let stand 1 to 2 minutes to cool slightly.

In a small bowl, combine the pesto and vinegar, stir to mix and set aside. Discard the swordfish skin and cut or break the fish into 3/4-inch chunks. Add the swordfish to the salad and spoon the pesto vinaigrette over. Gently toss and taste for seasoning, adding more salt and pepper if needed.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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