Recipe
Salad
Swordfish Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. olive oil | ||
| 1 large red onion, thinly sliced | ||
| ½ tsp. salt | ||
| ½ tsp. pepper | ||
| ¼ c. lemon juice | ||
| 1 ½ tsp. Spice Islands tarragon | ||
| ½ tsp. Spice Islands thyme leaf | ||
| ½ tsp. oregano leaf | ||
| ¾ lbs. swordfish or tuna steak, cut into thin strips | ||
| 3 c. mustard greens or other lettuce, chopped | ||
| 2 tbsp. sliced black olives |
Directions
- Heat 1 tablespoon olive oil in a skillet on medium high heat.
- Add onion, salt and pepper; cook about 7 minutes or until onions are translucent, stirring occasionally.
- Add lemon juice and tarragon to onions; stir well and cook 2 to 3 minutes.
- Combine 1 tablespoon olive oil, thyme and oregano in a medium bowl. Toss with swordfish strips, and add to skillet.
- Cook 4 to 5 minutes, or until fish is no longer pink in middle, stirring frequently.
- Serve mixture on a bed of greens and olives.
Recipe Source:
www.spiceadvice.com.