Cowboy Caviar Swordfish Arugula Salad

COWBOY CAVIAR MIXED VEGETABLE SALAD WITH MANGO AND GRILLED SWORDFISH

We make a lot of salads in this house, especially in the summer. We’re mostly vegetarian and pescatarian eaters, and we love to eat fish. While salmon is my top fish that I could most likely eat every day if I had to choose, swordfish is my next in line. But if I had to pick my favorite fish, it would be swordfish.

Now, I don’t eat this often, because I do believe it has a higher mercury content, but don’t quote me on that. Also, Brandon very much dislikes swordfish. More for me! Honestly, how can you hate the steak of the sea?

If there’s one thing I do when it comes to swordfish, is getting it from Trader Joe’s, because it’s always at great price, and the quality is good. I also use their cilantro dressing. It’s absolutely tasty.

Everything is fresh in this salad. I like to top it with feta cheese and cilantro.

COWBOY CAVIAR MIXED VEGETABLE SALAD WITH MANGO AND GRILLED SWORDFISH RECIPE

Ingredients

Key Note: Start the marinade 4-5 hours before grilling. Begin that prep first. Then the salad ingredients.

• 2 swordfish steaks (I get mine from trader joes, they are frozen, so defrost them night before or at least 5 hours before to marinate)

• 1/2 cup grapefruit juice

• 1/3 cup olive oil

• 2 tablespoons tri-colored peppercorns

• 1/2 cup herb chimmichurri sauce (I get mine in produce section at Whole Foods in a package)

• 1 teaspoon sea salt

• 3 cups of arugula

• 1 can corn

• 1 cup black olives (halved)

• 1 cup feta cheese

• 1/2 cup chopped fresh cilantro

• 1 small red onion, diced

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 2 jalapeños, cored out and minced

• 2-3 green onions, diced

• 1 mango, peeled and diced, remove core seed

• 1 beef steak tomato, diced

• 2-3 persian mini cucumbers, chopped

• dressing of your choice, I use Trader Joe’s cilantro cream dressing to drizzle over salad

Instructions

For the swordfish, you’ll need to cut off the skin sides first. Cut into 1-1.5” cubes.

In a gallon bag or bowl, marinate the swordfish chunks in the grapefruit juice, chimmichurri herb sauce, olive oil, peppercorns and salt for at least 4 hours.

Chop all ingredients below the canned corn on ingredients list. Obviously not the dressing, but the vegetables and mango! Toss into a large bowl and set aside so you can cook the swordfish.

To grill swordfish, discard the bagged marinade. I use a 10-12” cast iron grated skillet to get those nice sear lines. Spray the skillet with vegetable spray to avoid sticking.

Set the skillet on a medium-high heat, wait a few minutes for it to be nice and hot, and place all swordfish chunks. You should hear that sizzle sound. Make sure the peppercorns are all off the fish, because you don’t want to bite down on one. You should also use a splash tray shield. It does get hot and the oil does pop.

Cook swordfish for about 5-7 minutes on each side. You’ll need to check the side that is cooking around 5 minutes to check on how seared it is. You don’t want to overcook it. Use your best judgement for how you want it cooked.

To complete the salad, mix the vegetable and mango chopped mixture with the arugula in a larger bowl. Top that with the cilantro and feta.

Then place your swordfish chunks on top and add your salad dressing of choice!