Grilled Swordfish with Baby Greens & Mustard Vinaigrette
Grilled Swordfish with Baby Greens & Mustard Vinaigrette

Grilled Swordfish with Baby Greens & Mustard Vinaigrette

swordfish Nothing signifies the start of summer like fish on the grill. If you’re ever going to be picky about your ingredients (which I recommend), now’s the time. Make a special trip to the best fish market you can find. You want a place that’s very busy (fast turnover = fresh products) and doesn’t smell like fish at all. Ask the fish monger to let you smell a piece of fish. If he refuses, shout profanities at him and storm off – you didn’t want his fish anyway.

Serves: 2 old men and the sea
Total kitchen time: 30 minutes (plus marinating time)

Shopping list:

  • 2 swordfish steaks (about 1/2 lb each)
  • greens (choose one you like: watercress, escarole or endive all work well)


  • 3/4 cup orange juice
  • 1/4 cup low sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp fresh ginger (finely grated)
  • 1 tbsp orange zest
  • 1 tsp red curry powder

Mustard Vinaigrette

  • 1/4 cup peanut oil
  • 1/4 cup mirin (sweet rice wine)
  • 2 tbsp coarse mustard (creole mustard works great)
  • 2 cloves garlic
  • 1 tsp ground ginger
  • 1 tsp red curry powder
  • salt and pepper to taste
  1. Combine marinade ingredients in a large, shallow baking dish. Add the swordfish steaks, turning to coat. Cover with foil and refrigerate 30 mins.
  2. Combine all the vinaigrette ingredients in your food processor and blend until smooth. Taste it now and then and adjust as necessary. Salad dressings, in my humble opinion, are the last bastion of organic alchemy.
  3. Preheat your grill (or grill pan) over medium heat. Make sure the grates are as clean as possible. Rub the grates with peanut oil.
  4. Place the swordfish steaks on the grill DON’T move them. They’ll stick. Be patient. After 5 minutes, they’ll release on their own (or with a little coaxing). Give them a 1/4 turn to get pretty grill marks. Cook 5 minutes more (depending on your grill) then flip and repeat.
  5. Plate the swordfish on your lettuce and drizzle the vinaigrette over both.

As a side dish, I might recommend a steamed artichoke. Mix together 2 tbsp of mayonnaise with 1 tsp of red curry powder as a dipping sauce. Now, go ride a bike, work on your tan – hell, go fishing! Most of all, enjoy the summer season.

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