The swordfish is marinated with fresh mint, hand-picked from my garden, and high-quality extra virgin olive oil to enhance its rich, meaty flavor before its grilled. The garlic, lemon, and mustard add extra flavor to the unique marinade.
The salad on top of the fish has the juiciest summer white peaches. White peaches are a sweeter, subtler version of the classic yellow peach. I paired them here with crunchy, refreshing shaved fennel and pickled red onion (recipe here). This easy salad is all tossed together with a bright mustardy dressing made with a slightly sweet and tart wine vinegar base and minced garlic cloves. This is a perfect summer dish and you can begin this meal with my favorite frozen bellini!
Grilled Swordfish Steaks with Fennel and White Peach Salad and Garlicky Red Wine Vinaigrette
Servings: 2 people
Ingredients
Marinated Swordfish
- 2 6 oz swordfish steaks
- 1/2 cup olive oil
- 2 sprigs mint leaves only and minced
- 1/2 lemon zested and juiced
- 1 tablespoon dijon mustard
Garlicky Red Wine Vinaigrette
- 1/2 cup olive oil (We used Arlotta lemon olive oil)
- 1/4 cup red wine vinegar (We used Arlotta Lambrusco wine vinegar)
- 2 cloves garlic minced
- 1 tablespoon dijon mustard
- 1 teaspoon honey
- 1/2 lemon zested and juiced
Fennel and White Peach Salad
- 1 bulb fennel thinly shaved and fronds reserved
- 2 sprigs mint leaves only and minced
- 2 white peaches thinly sliced
- 1/2 cup pickeled red onion recipe linked above
Instructions
Marinated Swordfish
- Add olive oil, mint, garlic, lemon, mustard, salt, and pepper to a bowl and whisk to combine. Add in the swordfish steaks and let marinate for at least 30 minutes, up to 1 hour.
- Preheat grill to 400 degrees
- Cook the swordfish for 5 minutes on each side. Set aside.
Garlicky Red Wine Vinaigrette
- While the fish is marinating, add all ingredients to a bowl and whisk vigorously to combine.
Fennel and White Peach Salad
- Add fennel, peaches, mint, pickled red onions, salt, and pepper together in a large bowl. Drizzle with garlicky red wine vinaigrette and toss.
- Serve salad over top of grilled swordfish steaks and garnish with fennel fronds!
