One of the things I love about being on the coast of Maine is the easy access to fresh seafood….lobster, mussels, haddock, halibut, swordfish, tuna. With the ready availability, I’m continually looking for new dishes to prepare. This one, Grilled Swordfish Salad with Blue Cheese/Bacon Dressing is a definite winner, suitable for an easy to fix dinner or to serve to guests. This recipe serves 4 people.
For the dressing:
8 lean bacon strips (turkey bacon is fine)
2 cloves minced garlic
1/3 c. extra virgin olive oil or any nut oil
1/3 c. orange juice
1/2 t. salt
1/2 t. freshly ground pepper
1/2 c. crumbled blue cheese
Cook the bacon until crisp and drain on paper towels until cool. Crumble cooled bacon. Combine half with the garlic, oil, orange juice, salt, pepper and blue cheese. Mix well and set aside.
For the salad:
1/2 c. walnuts
1 1/2 lbs. swordfish, 1″ thick
2 T. olive oil
juice of 1 lemon or lime
1/2 t. salt
8 c. torn salad greens
3 ripe tomatoes. cut into slices or wedges
Toast the walnuts in a 325 degree oven. Cut the fish into long strips about 1/3″ thick. Rub the fish with olive oil, lemon or lime juice and salt. Brush a preheated medium-hot grill rack with oil. Place the fish on the rack and grill for about 2 minutes, until the strips just begin to flake.
Place the greens and tomatoes in a bowl, add the dressing and toss. Divide the salad among dinner plates. Top each serving with the grilled swordfish. Sprinkle with the walnuts and the remaining bacon. Serve and enjoy!
FYI: I have grilled the swordfish steaks without cutting them into strips and then cutting them into equal pieces which are placed on the salad greens. I don’t notice any difference in the flavor. Served with crusty bread, this is a hearty and healthy meal. For a dinner party, you might want to precede the salad with a cold avocado or cucumber soup.
If you missed the table setting for this night’s dinner, look here.
This and other wonderful recipes may be found at Foodie Friday.
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