Grilled Swordfish & Herby Cannellini Bean Salad

 
 

A simple, main-event luncheon salad to share with friends and family in the backyard sun.

Ingredients

Swordfish steaks, 1 pound

Cannellini or Garbanzo beans, 1 can, drained & salted

Baby arugula, 2 big heaping handfuls

Green garlic, bulb and light green parts thinly sliced (if you can’t get green garlic, use one clove of cured garlic, minced.)

Spring onion x 2, bulb and light green part thinly sliced

Parsley, small bunch, leaves and upper stem chopped

Chives, a couple 3-fingered pinches, chopped

Meyer Lemon, zested and juiced

Peppery Olio, 3-4 good glugs until every bite of the salad is generously coated

Salt and fresh cracked black pepper to taste

Steps

  1. Heat grill to med-high, generously coat swordfish in Peppery olio and and a good sprinkling of kosher salt and let marinate for 15-45 minutes.

  2. Meanwhile, zest lemon and set aside to juice. Prepare greens, herbs, garlic, and onions.

  3. Once grill is hot (about 400 degrees), cook swordfish for ~3 minutes per side, until the swordfish is just cooked through, but still very juicy. 

  4. Remove from the heat. Immediately drizzle the fish with more Peppery olio and a good squeeze of Meyer lemon juice. Let cool, then cut into cubes.

  5. Combine fish, drained beans, herbs, onions, garlic, Meyer lemon zest in a large mixing bowl. Add a good glug of Peppery olio, salt, and twist of black pepper and toss. Then squeeze the remaining lemon over the salad until it tastes bright and delicious.

* This is a very flexible recipe. If you don’t have fresh swordfish, good oil-packed tuna works well. Capers, olives, and currents would also be delicious additions.