Arugula Salad with Radishes and Grilled Swordfish Recipe


Nutrition

Cal/Serving: 518
Daily Value: 26%
Servings: 2

Low-Carb
Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free, Alcohol-Free
Fat36g55%
Saturated6g32%
Trans0g0%
Carbs2g1%
Fiber1g2%
Sugars1g0%
Protein45g91%
Cholesterol150mg50%
Sodium223mg9%
Calcium51mg5%
Magnesium78mg20%
Potassium1055mg30%
Iron1mg8%
Zinc2mg11%
Phosphorus596mg85%
Vitamin A750IU15%
Vitamin C5mg8%
Thiamin (B1)0mg12%
Riboflavin (B2)0mg8%
Niacin (B3)18mg89%
Vitamin B61mg63%
Folic Acid (B9)26µg7%
Vitamin B124µg64%
Vitamin D32µg8%
Vitamin E8mg38%
Vitamin K35µg43%
Fatty acids, total monounsaturated22g0%
Fatty acids, total polyunsaturated5g0%
Have a question about the nutrition data? Let us know.

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Will Budiaman

I like arugula. I like radishes. I like grilled swordfish. So I thought — why not combine the three into a quick, easy, delicious 10-minute salad? With a zingy horseradish vinaigrette, this is a celebration of all things spring.

INGREDIENTS

  • One 1-pound swordfish steak, trimmed of skin
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 teaspoon horseradish mustard
  • 1 tablespoon sherry vinegar
  • 1 clove garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 cups wild arugula
  • 4 radishes, halved and sliced thinly

DIRECTIONS

Preheat a grill or cast-iron grill pan on medium heat until smoking hot, about 5 minutes. Rub the swordfish with the olive oil and place on the grill until opaque along the sides and grill marks have appeared, about 8 minutes total.

Meanwhile, combine the mustard, vinegar, and garlic in a salad bowl and whisk in the extra-virgin olive oil. Season with salt and pepper, to taste. When the swordfish is done, add the arugula and radishes to the bowl and toss. Transfer the dressed salad to two plates and divide the swordfish equally on top.

Recipe Details

Servings: 2
Special Designations: Healthy

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