Swordfish salad is a fresh and quick summer recipe. Whether for lunch or dinner, it is naturally gluten free and has a negligible amount of carbohydrates, so swordfish salad is a light main course that brings everyone together and helps us find ideas for eating fish at least 2-3 times a week.
It might sound strange to you, but with my children I had more difficulty in getting them to accept and consume fish than vegetables. Therefore, as vegetables are among the most popular ingredients in our family, I thought of using them to make swordfish welcome as well, and the experiment was successful!
Not only has the swordfish been eaten with great voracity, but I have been asked to prepare it this way a little more often… so I will try to comply! Also because the meal will be ready in just a few minutes.
carbohydrates per 100g negligible
- 400g swordfish
- 300g small courgettes
- 200g cherry tomatoes
- 40g extra virgin olive oil
- 30 g pitted Taggiasca olives*
- 1 clove garlic
- 2 basil leaves
- grated lemon zest
- rosemary, shallot, chilli pepper, salt and pepper to taste
*Ingredients whose labels must read “gluten free” (or, in Italy, present on Prontuario AIC)
- First of all prepare the aromatic oil: heat about 20g of oil, then remove it from the heat and add a peeled and halved shallot, 1 clove of garlic and rosemary.
- Put a little oil in a non-stick frying pan and cook the julienne-cut courgettes over high heat; season with salt and pepper.
- Cut the swordfish into cubes of about 2cm and sauté them in a non-stick pan with the remaining oil.
- Now assemble the salad by placing the courgettes, swordfish, sliced cherry tomatoes, pitted olives and chopped basil in a bowl. Stir everything together, then season with salt, pepper, a pinch of finely chopped chilli pepper, a grating of lemon zest and the aromatic oil passed through a colander.
- Serve the salad warm or cold to taste. And if you want some ideas for another salad, try this Dominican Salad.
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