Arugula Salad with Radishes and Grilled Swordfish

Arugula Salad with Radishes and Grilled Swordfish
Staff Writer

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.

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.

Nutrition

Calories per serving:

885 kcal

Daily value:

44%

Servings:

2
  • Carbohydrate, by difference 161 g
  • Protein 10 g
  • Total lipid (fat) 23 g
  • Vitamin A, IU 2003 IU
  • Vitamin A, RAE 600 µg
  • Vitamin B-6 1 mg
  • Calcium, Ca 2 mg
  • Carotene, beta 1 µg
  • Choline, total 1 mg
  • Cryptoxanthin, beta 1 µg
  • Fatty acids, total monounsaturated 5 g
  • Fatty acids, total polyunsaturated 9 g
  • Fatty acids, total saturated 7 g
  • Fiber, total dietary 4 g
  • Folate, total 161 µg
  • Iron, Fe 7 mg
  • Lutein + zeaxanthin 3 µg
  • Magnesium, Mg 17 mg
  • Niacin 9 mg
  • Phosphorus, P 109 mg
  • Potassium, K 129 mg
  • Riboflavin 1 mg
  • Selenium, Se 1 µg
  • Sodium, Na 908 mg
  • Sugars, total 63 g
  • Thiamin 1 mg
  • Water 35 g
  • Zinc, Zn 1 mg
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