Swordfish tomato salad

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Prep time20 minutes
CourseSide dish


One of the best summer salad collections. Its unexpected combinations-including cherry tomatoes, swordfish, olive-make for a lively dish. It can be served either as a side dish or main dish.


1Poundswordfish steak (cut into cubes)
5Tablespoonolive oil
1Tablespoonfresh lemon juice
2Leafbasil (for garnish)
3⁄4Poundcherry tomato
  salt, pepper
1⁄4Poundblack olives


1. Combine swordfish (cut in cubes of about 1cm), two tablespoons olive oil, lemon juice, salt and black pepper. Cover and marinate for 20 minutes at room temperature.
2. Bake the marinated swordfish in a 425F preheated oven for about 5 minutes.
3. Meanwhile, combine cherry tomatoes (cut in half) and black olive (pitted and cut in half). Season with salt, olive oil and pepper.
4. Arrange the tomato/olive mixture and swordfish on serving plates. Garnish with basil leaves on top.
5. serve.

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