Swordfish With Salsa Dressing

An impressive but easy entertaining dish.

Orange juice adds a refreshing note to the salsa-style tomato-and-pepper dressing for this vibrant-looking salad. As the dressing can be made well in advance and the swordfish steaks take only minutes to cook, this is a very quick dish to prepare -- ideal when you are entertaining.

Cooking Time: 5 to 6 minutes
Number of Servings: 4
Preparation Time: 30 minutes

You Will Need
4 (5 ounce) swordfish steaks, 1/2 inch thick
1 teaspoon olive oil
2 cups baby spinach leaves
2 zucchini, coarsely grated
1 tablespoon chopped parsley

Dressing
1 large orange
1 pound ripe tomatoes, seeded and cut into 1/4-inch dice
4 large scallions, green parts only, finely chopped
1 orange bell pepper, seeded and cut into 1/4-inch dice
1 yellow bell pepper, seeded and cut into 1/4-inch dice
1 teaspoon ground cumin, or to taste
2 teaspoons olive oil
1 fresh green chile pepper, seeded and finely chopped
Salt and pepper
2 tablespoons finely chopped fresh cilantro

What to Do
1. Prepare the salsa dressing at least 20 minutes (or up to 8 hours) before serving. Finely grate the zest from the orange and squeeze out 4 tablespoons juice. Place the zest and juice in a large mixing bowl and add the tomatoes, scallions, peppers, cumin, olive oil, and chile. Season lightly with salt and pepper. Stir, then cover and refrigerate.

2. Preheat the grill to high. Lightly brush the swordfish steaks with some of the olive oil and place on the grill rack. Grill, about 3 inches from the heat, for 2 1/2 minutes. Turn the swordfish steaks over, brush with the rest of the olive oil, and grill until the edges are lightly charred and the flesh is just firm, about another 2 to 3 minutes. Don't overcook or the swordfish will be tough and dry. Remove from the heat and set aside to cool slightly.

3. Meanwhile, put the spinach leaves, zucchini, and parsley in a bowl and toss to mix. Divide among 4 plates.

4. Stir the cilantro into the dressing. Break the swordfish into bite-size pieces, add to the dressing, and gently mix in, taking care not to break up the fish. Spoon the dressed fish on top of the spinach salad and serve.

Per serving: Calories 280, fat 10 g, saturated fat 0 g, cholesterol 54 mg, sodium 158 mg, carbohydrate 18 g, fiber 5 g, sugars 9 g, protein 3g

Tips: For an easier prep, grate lemon peel before cutting the lemon to squeeze the juice.

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