Last updated on October 17th, 2021 at 12:54 pm
Quick and tasty pan-seared swordfish salad, full of flavor and one-of-a-kind salad when looking for something different. This fish salad is very different, full of flavor and hearty salad.
A Swordfish Salad to enjoy when you are not afraid of a fish with an acquired taste. We have Swordfish today! And why you may ask? Swordfish is not a fish I enjoy eating very often because it reminds me of fresh tuna.
Let’s learn a bit about this wonderful fish.
Swordfish has a mildly sweet flavor and a moist, meaty texture with moderately high-fat content. The flesh of the fish can range from white, ivory, pink, or orange, depending on how it is being cooked. The color variations do not reflect the quality of the fish.
FDA Note: Swordfish have high methyl-mercury levels, so the FDA advises that pregnant women, nursing women, women of childbearing age, and young children avoid eating Swordfish.
More info can be found at http://www.chefs-resources.com/seafood/finfish/swordfish/ – ixzz4FLc04B00
Although Swordfish is described as a “mildly sweet flavor and a moist fish,” my experience is very different, and I am sure it might be the same for many other people as well. Swordfish is a very meaty fish and tastes a bit like tuna. I find tuna to have a more pungent fish taste than Swordfish.
Although Swordfish is a good substitute for tuna, it is difficult for me to eat it often. The price of Swordfish is indeed a bit expensive, but the taste bothers me a bit. If the recipes are different, I can consume Swordfish once a month and maybe once every 2 – 3 months.
I remember the first time I tasted Swordfish. I was at a restaurant in Manhattan, New York, and as always, I decided to order something new. What happens next, I cannot explain. The piece of fish was so white and large that I felt nauseous.
In the Caribbean, we love meat, seafood, poultry with some color. I am talking about natural color. The color you get when searing, frying, tomato paste, burnt sugar, or molasses is added. I tried my best to eat it but could not. After a couple of bites, I was done. I like my seafood with taste. Salt and pepper do not do it for me at all. I need authentic spices.
I realized over the years that Swordfish, although a meaty fish, needs to be sliced or cut small so the marinade can infuse the seafood. It is the same as tuna. By the way, Summer is the best time to catch Swordfish at their freshest.
How to make this recipe
With this recipe, I not only cut the swordfish steak in strips, but I also used different types of vinegar to make sure that the variations would be tasty as well. My favorite is Passion fruit vinegar. A bit expensive, not sold in every supermarket, but very delicious.
I also tried cherry vinegar (not bad at all), pear vinegar (a bit too mild), and fig vinegar which is still too mild for my taste. Balsamic vinegar is also my second choice. The problem will balsamic vinegar is that it changes the color of the fish completely. Not a problem if you don’t mind.
Follow the same recipe if you would like, or be adventurous with your salad dressings. Use any type of vinegar you want. Also, don’t forget to add your favorite fruits. No salad dressing is needed.
Other recipes you may want to try
- .5 to .75 pound swordfish steak
- 1 lemon
- 6 cups water
- 1 ½ tablespoons Fresh herbs and spices seasoning blend
- 1 ½ tablespoons Grapeseed oil
- 1 tablespoon Passion Fruit Vinegar
- Baby Spinach
- 1 Avocado
- Store-bought Honey Mustard Salad Dressing optional
- Prepare your swordfish.
- Take the swordfish and place it on a cutting board.
- Carefully remove any skin if necessary first.
- Slice or cut the steak small about 1 – 1 ½ inch in length.
- In a large bowl add water and squeeze lemon juice. Add swordfish strips to the brine mix and let soak for about 7 to 10 minutes.
- Remove strips from brine, rinse, pat dry and set aside.
- In a small bowl, add swordfish and marinade and mix well. Let marinate for about 10 minutes.
- In a skillet, on low to medium heat, heat oil. Add swordfish and keep stirring to coat with oil. Slowly add vinegar and let cook for about 3 – 5 minutes while stirring. Do not let mixture burn.
- Remove and build your salad. Serve with Honey Mustard Dressing if preferred but not necessary.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Updated and originally published August 22, 2016.