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Sweet Potato, Swordfish Salad
2013-08-06
https://www.metro.ca/userfiles/image/recipes/espadon-grille-salade-5543.jpg
PT30M
PT05M
PT35M
Dressing: In a bowl, whisk vinegar, mustard, anchovy paste, shallot, garlic, thyme and basil together. Season and whisk in oil until dressing emulsifies.Reserve 2 Tbsp. (30 mL) of dressing in a small bowl.Preheat barbecue to medium-high.Brush both sides of swordfish steaks and sliced sweet potatoes with reserved dressing. Grill fish 5 - 7 minutes, turning them over once.For tender fish, cook just until pink. Longer cooking will make fish dry.Remove from heat, cool slightly and cut into cubes. Set aside.Grill sliced sweet potatoes until tender.In 4 plates, top a bed of lettuce leaves with cubed fish and sliced sweet potatoes.Drizzle with dressing and sprinkle with chives and parsley.
4
Metro
4
3
4
4
1/2 lb (225 g) swordfish steaks, 1 in. (2.5 cm) thick
2 large sweet potatoes, peeled and sliced 1/4 in. (6 mm) thick
boston and red leaf lettuce as needed
1 red pepper, roasted and cut into 8 strips
3/4 lb (340 g) fine green beans, cooked al dente (optional)
1 1/2 cups (375 mL) red or yellow grape tomatoes
1 cup (250 mL) niçoise olives, drained
3 Tbsp. (45 mL) chives
1/4 cup (60 mL) chopped italian (flat-leaf) parsley
Dressing:
3 Tbsp. (45 mL) red wine vinegar
1 Tbsp. (15 mL) dijon moustard
1 tsp. (5 mL) anchovy paste
1 shallot
1 garlic clove
1/2 tsp. (2 mL) dried thyme, crumbled
1 Tbsp. (15 mL) basil
Salt and freshly ground pepper
3/4 cup (190 mL) olive oil
Sweet Potato, Swordfish Salad
-
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Lactose-free
4
servings
0:30
Preparation
0:05
COOKING
0:35
TOTAL TIME
Ingredients
-
1/2 lb
(225 g)swordfish steaks, 1 in. (2.5 cm) thick
-
2
large sweet potatoes, peeled and sliced 1/4 in. (6 mm) thick
-
boston and red leaf lettuce as needed
-
1
red pepper, roasted and cut into 8 strips
-
3/4 lb
(340 g)fine green beans, cooked al dente (optional)
-
1 1/2 cups
(375 mL)red or yellow grape tomatoes
-
1 cup
(250 mL)niçoise olives, drained
-
3 Tbsp.
(45 mL)chives
-
1/4 cup
(60 mL)chopped italian (flat-leaf) parsley
-
Dressing:
-
3 Tbsp.
(45 mL)red wine vinegar
-
1 Tbsp.
(15 mL)dijon moustard
-
1 tsp.
(5 mL)anchovy paste
-
1
shallot
-
1
garlic clove
-
1/2 tsp.
(2 mL)dried thyme, crumbled
-
1 Tbsp.
(15 mL)basil
-
Salt and freshly ground pepper
-
3/4 cup
(190 mL)olive oil
Preparation
Dressing: In a bowl, whisk vinegar, mustard, anchovy paste, shallot, garlic, thyme and basil together. Season and whisk in oil until dressing emulsifies.
Reserve 2 Tbsp. (30 mL) of dressing in a small bowl.
Preheat barbecue to medium-high.
Brush both sides of swordfish steaks and sliced sweet potatoes with reserved dressing. Grill fish 5 - 7 minutes, turning them over once.
For tender fish, cook just until pink. Longer cooking will make fish dry.
Remove from heat, cool slightly and cut into cubes. Set aside.
Grill sliced sweet potatoes until tender.
In 4 plates, top a bed of lettuce leaves with cubed fish and sliced sweet potatoes.
Drizzle with dressing and sprinkle with chives and parsley.
Source :
Metro
Legal Notice
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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