Sorry to be getting this to you so late in the day.
A three year old with a stomach bug has got this mama turned inside out, upside down and backwards. But as they say, “Better late than never” right guys?!
This is the PERFECT meal for a hot summer night, it’s light, refreshing, and simple to make.
Swordfish is a really hearty fish so paired with the crisp, crunchy salad you’ll not only find balance but a fresh, deeeelicious dinner.
Check out the video and let me know what you think!
Grilled Swordfish Over Fattoush
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
For those who want to make this 100% Paleo, simply eliminate the pita bread and you're there.
- 1 lb. Swordfish
- 1whole wheat pita
- 2 scallions, halved lengthwise and sliced
- 1 big fat clove of garlic, minced
- 2 cups of Persian cucumbers, quartered and cut into chunks
- 1.5 cup of quartered cherry tomatoes
- 1 green pepper, chopped
- 1/3 cup chopped mint
- 1/3 cup chopped parsley
- Juice of ½ a lemon
- ½ tsp. Sumac
- 2 tbsp. extra virgin olive oil
- Salt and pepper to taste
Split the pita bread in half and toast for about 5 minutes in a 425oven or in the toaster.
Set aside to cool.
Combine scallions, garlic, cucumbers, tomatoes, green pepper, mint and parsley in a large bowl. Dress with lemon, sumac, 2 tsp. extra virgin olive oil, salt and pepper and toss well.
Crumble toasted pita over the top of the salad right before serving. Set aside.
Heat a grill pan over a medium high heat. Lightly coat the swordfish with the rest of the olive oil and season with salt and pepper. Cook 4-5 minutes per side or until the swordfish are just cooked through.
Serve a big scoop of fattoush right alongside the grilled swordfish. Top with a little extra olive oil and enjoy!!
Makes 4 servings.
Calories: 252; Total Fat: 11.9g; Saturated Fat: 3.3g; Cholesterol: 44mg; Carbohydrate: 12.2g; Dietary Fiber: 3g; Sugars: 4.3; Protein: 25g