Fish &
Seafood
Recipes
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BiCoastal Seafood
We’ve got . . . choice, gourmet, selection
Grilled Swordfish Salad with Artichokes and Beets
Ingredients:
6 oz swordfish steak
1 tbsp olive oil
1 head Boston Bib lettuce
Spring onions, cut into matchsticks
Marinated artichoke hearts
Fresh boiled beets, sliced
Red radish, thinly sliced
Yellow pepper, cut into matchsticks
Salt & pepper to taste
Your favourite salad dressing
Preparation:
Rub the fish with oil and season
Cook on a hot grill for about 3 minutes; turn it over and cook for an additional 3 minutes
Fashion lettuce leaves into a bowl shape
Cube the fish and place in a mixing bowl with the other vegetables
Toss with the dressing of your choice
Place salad in the lettuce ‘bowl’ and serve
Great with: potato salad, rice, peas, carrots
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