Go Back
–+ servings
Print

Pan-Seared Swordfish with Carrot Ribbon Salad & Lemon Vinaigrette

This Pan-Seared Swordfish dish is an absolute treat for the eye and the taste buds!
Course Fish & Seafood Recipes
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 244kcal
Author Michelle Ordever

Equipment

Ingredients

For the Lemon Vinaigrette

  • ¼ cup extra virgin olive oil
  • 1 Tbsp white balsamic vinegar
  • 1 Tbsp fresh lemon juice
  • 1 tsp organic lemon zest
  • ½ tsp Italian seasoning
  • ½ tsp garlic powder
  • 1 tsp Dijon mustard
  • 1 Tbsp honey
  • Sea salt to taste

Remaining Ingredients

  • 2 Tbsp olive oil
  • 4 6-oz/170g swordfish fillets, approximately 1” thick
  • Sea salt and black pepper to taste
  • 3 large carrots peeled and sliced into thin ribbons with a vegetable peeler
  • 6 cups fresh baby arugula
  • ¼ cup fresh basil chopped
  • 3 Tbsp fresh parsley chopped

For garnish

  • 1 large lemon sliced

Instructions

  • Prepare the vinaigrette by combining all ingredients in a glass jar with a tight-fitting lid. Cover and shake vigorously until thoroughly combined. Set aside.
  • Heat olive oil in a large skillet over medium-high heat until hot.
  • Generously season the swordfish fillets on both sides with salt and black pepper and add to the hot skillet. Cook for 4-5 minutes until golden brown and it releases easily from the bottom of the skillet. Turn and cook for another 4-5 minutes, or just until the swordfish is cooked through.* Remove from heat and set aside.
  • Add the carrot ribbons, arugula, basil, and parsley to a large bowl and drizzle 2-3 tablespoons of the lemon vinaigrette. Season with salt and black pepper, to taste, and toss to combine.
  • To serve, divide the salad between four individual serving plates and top each with a piece of swordfish. Garnish with lemon slices, if desired, and offer the remaining vinaigrette on the side. Enjoy!

Notes

  • *Tip: The fillets should change color/turn white about 1/3 of the way up from the bottom as it cooks. The remaining portion will cook through as it rests.
  • For best results, choose large, straight carrots for this application instead of smaller and/or twisted specimens. This will make it much easier to peel and slice them into nice ribbons with a vegetable peeler.

Nutrition

Serving: 1 | Calories: 244kcal | Carbohydrates: 15g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Sodium: 293mg | Fiber: 3g | Sugar: 8g