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Pan-Seared Swordfish with Rainbow Ribbon Salad

Quick and elegant swordfish with vibrant carrot ribbons and fresh herbs, all brought together with a tangy lemon vinaigrette.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the Lemon Vinaigrette:
  • ¼ cup extra virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon organic lemon zest
  • ½ teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • Sea salt to taste
For the Swordfish and Salad:
  • 2 tablespoons extra virgin olive oil
  • 4 6-ounce swordfish fillets, approximately 1-inch thick
  • Sea salt and black pepper to taste
  • 3 large carrots peeled and sliced into thin ribbons
  • 6 cups fresh baby arugula
  • ¼ cup fresh basil chopped
  • 3 tablespoons fresh parsley chopped
  • 1 large lemon sliced (for garnish)

Equipment

  • Y shaped vegetable peeler for carrot ribbons

Method
 

  1. Make the vinaigrette: Combine all vinaigrette ingredients in a glass jar with a tight-fitting lid. Cover and shake vigorously until emulsified. Set aside.
  2. Prepare the skillet: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering and hot.
  3. Sear the swordfish: Generously season fillets on both sides with salt and black pepper. Add to the hot skillet and cook undisturbed until golden brown and the fish releases easily, 4-5 minutes. Flip and cook another 4-5 minutes until just cooked through. The fillets should turn opaque about 1/3 of the way up from the bottom as they cook. Remove from heat and let rest.
  4. Assemble the salad: In a large bowl, combine carrot ribbons, arugula, basil, and parsley. Drizzle with 2-3 tablespoons of vinaigrette, season with salt and black pepper, and toss gently to coat.
  5. Serve: Divide salad among four plates and top each with a swordfish fillet. Garnish with lemon slices and serve with remaining vinaigrette on the side.