Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Swordfish Salad |
Seafood-4070 |
| Ingredients |
|
| 2 |
pounds Florida swordfish fillets (alternatives: Florida mahi-mahi or Florida shark) |
| 1/4 |
cup Florida green onions, chopped |
| 2 |
teaspoons Florida cilantro, chopped |
| 1/4 |
cup olive oil |
| 1/2 |
teaspoon dried Florida basil |
| 3 |
tablespoons wine vinegar |
| 1/2 |
teaspoon salt |
| 2 |
tablespoons capers |
| 1/2 |
teaspoon white pepper |
| 3 |
Florida garlic cloves, minced |
| |
Florida salad greens |
| |
|
| Preparation |
|
| Cut fish into 1-inch pieces and broil 5 to 6 inches
from heat, for 3 to 5 minutes until it
flakes easily. Remove from heat and transfer to a cool plate;
set aside. Combine
remaining ingredients, except salad greens. Mix well and put
in a flat-bottom container
with a lid. Place fish in a single layer in marinade and close
lid tightly; chill two hours.
Remove fish from marinade and arrange on salad greens.
Yield
6 servings
Nutritional Value Per Serving
Calories 220, Calories From Fat 90, Total Fat 10g, Saturated Fat 2g, Cholesterol 75mg,Total Carbohydrate 2g, Protein 32g |
|
Look for "Fresh from Florida" ingredients
at your local store. |
