Swordfish Salad With Salsa Dressing

Swordfish Salad With Salsa Dressing
Source: The Perfect Diabetes Comfort Food Collection. Recipe Credit: . Photo Credit: Renee Comet.
Summary

On her first date with him, Robyn Webb's husband ordered swordfish. All these years later, he still requests this salad once a month. If swordfish is not a favorite of yours, use salmon, halibut, haddock, or sea bass, all of which work wonderfully well in this dish.

  • Prep time
    10 min
  • Cook time
    12 min
  • Servings
    4 Servings
  • Serving size
    1 cup
Dinner Main Dish Salads Lower Carb Seafood
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 310

  • Total Fat 14g
    • Saturated Fat 2.5g
    • Trans Fat 0g
  • Cholesterol 45mg
  • Sodium 115mg
  • Total Carbohydrate 20g
    • Dietary Fiber 3g
    • Total Sugars 15g
  • Protein 25g
  • Potassium 700mg
  • Phosphorus 350mg
Dinner Main Dish Salads Lower Carb Seafood
Ingredients

Ingredients

  • swordfish steaks
    1 lbs
  • fresh orange juice
    1/2 cups
  • olive oil
    2 tbsp
  • fresh lemon juice
    1 tbsp
  • cayenne pepper
    1/4 tsp
  • medium orange (peeled, sectioned, and chopped into 1-inch pieces)
    1
  • diced fresh or canned (in its own juice) pineapple chunks
    1 cups
  • mango (peeled, diced)
    1/2 cups
  • jalapeño pepper (seeded and minced)
    1
  • orange juice
    3 tbsp
  • red pepper (diced)
    1 tbsp
  • cilantro (minced)
    1 tbsp
  • olive oil
    1 1/2 tbsp
  • red wine vinegar
    2 tbsp
  • sugar
    1 tsp
  • salad greens
    4 cups
  • toasted slivered almonds
    2 tbsp
Directions

Directions

  1. In a nonreactive pan, place the swordfish with the orange juice, olive oil, lemon juice, and cayenne pepper and marinate for 15 minutes.

  2. Coat an outdoor grill with cooking spray and set the rack 6 inches from the heat source. Set the heat to medium-high. Alternatively, coat an indoor grill pan with cooking spray and place it on medium-high heat.

  3. Grill the swordfish on each side for about 12-15 minutes, until opaque in the center. Remove the swordfish from the grill and allow to cool. Cut into 1-inch pieces.

  4. Combine all ingredients for the salsa. Toss the swordfish with the salsa.

  5. Combine the olive oil, red wine vinegar, and sugar. Whisk together well. Toss the greens with the dressing. Pile the swordfish salad on top of the lettuce. Top with almonds.

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