Grilled swordfish steaks topped with vibrant chimichurri sauce, served over a bed of fresh peppery arugula.
Ingredients
For the Swordfish:
6 oz swordfish steak, about 1 inch thick
1 Tbsp butter (for grilling)
½ tsp sea salt
¼ tsp black pepper
1 Tbsp olive oil (for finishing)
For the Chimichurri:
¼ cup fresh parsley, finely chopped
2 Tbsp fresh cilantro, finely chopped
2 cloves garlic, finely minced
2 Tbsp olive oil
1 Tbsp red wine vinegar
½ tsp dried oregano
¼ tsp red pepper flakes
¼ tsp sea salt
¼ tsp black pepper
For the Salad:
2 cups fresh arugula
1 tsp olive oil (for drizzling)
1 tsp lemon juice
Pinch of sea salt
Macronutrients
Protein: 48g
Fat: 66g
Carbs: 3g
Preparation
Prepare the Chimichurri: In a small bowl, mix together chopped parsley (¼ cup), chopped cilantro (2 Tbsp), minced garlic (2 cloves), olive oil (2 Tbsp), red wine vinegar (1 Tbsp), dried oregano (½ tsp), red pepper flakes (¼ tsp), sea salt (¼ tsp), and black pepper (¼ tsp). Stir well and let sit for 10–15 minutes to allow flavors to meld.
Prepare the Swordfish: Pat the swordfish steak (6 oz) dry with paper towels. Season with sea salt (½ tsp) and black pepper (¼ tsp). Melt the butter (1 Tbsp) and brush it over the swordfish. Grill over medium-high heat for 3–4 minutes per side, or until the swordfish is opaque and has nice grill marks. Remove from the grill and drizzle lightly with olive oil (1 Tbsp).
Prepare the Arugula: Toss the fresh arugula (2 cups) with olive oil (1 tsp), lemon juice (1 tsp), and a pinch of sea salt.
Assemble the Dish: Place a bed of arugula on a plate. Top with the grilled swordfish. Spoon generous amounts of chimichurri over the swordfish. Serve immediately, with extra chimichurri on the side if desired.
Dining and Cooking