Grilled Swordfish & Citrus Salad

Happy 4th of July!!!

Happy 4th of July!!!

A new tradition was formed last year.  My cousin, his wife, and Alan & I rent a beautiful home in Palm Springs for the week.  The preparation takes weeks of planning.  Alex, my cousin’s wife, and I design a menu for each meal.  We carefully coordinate with each other and come prepared to “bring it” in the kitchen.  Alex is the perfect coordinating partner.  She is super organized and has excellent taste.  Chris, my cousin, and Alex have a young daughter who likes to be called Nuggy.  Nuggy is the entertainer, Chris is the DJ, Alan is the bartender, and Alex and I are the master chefs.  Everyone plays a roll in this party.  This recipe is great for any summer BBQ, and a healthy alternative to ribs and mayonnaise slathered potato salad.

Alex, Nuggy & I, goin' for it!

Alex, Nuggy & I, goin’ for it!

Grilled Citrus & Swordfish Salad

Ingredients:
3 lbs of fresh swordfish
1.5, 7 oz bags of wild arugula
1.75 oz micro greens – reserve some for garnish
4 scallions thinly sliced + more for garnish
1/4 cup thinly sliced purple onion
2 oranges, segments cut out
1 large grapefruit or 2 little ones, segments cut out
1 large avocado thinly sliced
2 tbs finely sliced cilantro for garnish
1/2 serrano chili sliced paper thin – for garnish

Salad Dressing:
2 tbs ponzu
2 tbs sesame oil
1/8 cup vegetable oil 2 tbs lime juice
3 tbs grapefruit juice
2 tsp dijon mustard
1 tbs honey

Fish Marinade:
3 scallions – thinly sliced in rounds, white and light green parts only
2 serrano chili peppers – thinly sliced in rounds with seeds
2 tbs shredded ginger
1/2 cup thinly sliced cilantro
3 tbs ponzu
juice of 2 fresh grapefruits, about 1.5 cups
1/4 cup sesame oil
4 cloves of garlic thinly sliced
1/4 cup tbs lime juice

Salt and pepper each filet on both sides.  Pour marinade over the fish and refrigerate for as long as you can, at least one hour.

Get your BBQ very hot, about 450 degrees, allowing the grates to get super hot.

Cook the fish for about 5-6 minutes on each side. Let the fish cool then slice about 1/2 inch thick.

Toss all of the ingredients, except for the fish with the dressing.

Place fish in a pile on top of the salad.  Garnish with micro greens, cilantro and sliced serrano chilis.  Assemble your salad at the very last minute so that it does not get soggy. Serves 4 people.