Grilled Swordfish with Charred Leeks, Olives and Citrus
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes15
minutesI found this recipe and it just sounded like Spring. I bought some beautiful swordfish fillets, about 4oz each, and the dinner was so good. My family raved and raved. It was delicious, light and healthy. The grilled leeks, orange, green olives and dill salad with the dill vinaigrette was out of this world. I think I may just use the salad for a spring dinner. This recipe is fantastic. You can’t go wrong. In the am, I made the dressing and put together all the components so it was ready to go when we cooked the fish.
Ingredients
6 leeks, if small, then 8, trimmed and cleaned well
1 cup green olives, pitted
1/4 cup of fresh dill, chopped
3 Tablespoons white wine vinegar
Kosher salt and fresh ground pepper
5 Tablespoons extra virgin olive oil
3 oranges
4 (1 inch thick) swordfish fillets, total 3 lbs
Directions
- Prepare grill. Trim the leeks, dark green stalks, Remove outer layers and make sure to clean well. Place in a container and drizzle with olive oil and lightly season with salt and a few grinds of pepper.
- Place leeks on grill and allow to get a few char marks and cook until softened. Remove immediately and let be for about 15 minutes. Cut the leeks into 1/2 inch thick rounds. Place in bowl with 1 cup olives.
- With the 3 oranges, take 2 oranges and remove skin and pith and slice in the segments. With one orange, slice into 1/4 inch slices.
- Place the fish on the grill and brush grill with oil. Place fish on grill and cook through about 5-7 minutes.
- Serve fish with salad of leeks, olives, oranges and dill.
