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.

Sword fish salad ready to be served

Swordfish salad

carbohydrates per 100g negligible

Ingredients

• 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)

Preparation

1. 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.
2. Put a little oil in a non-stick frying pan and cook the julienne-cut courgettes over high heat; season with salt and pepper.
3. Cut the swordfish into cubes of about 2cm and sauté them in a non-stick pan with the remaining oil.
4. 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.
5. Serve the salad warm or cold to taste. And if you want some ideas for another salad, try this Dominican Salad.