Grilled Swordfish Salad With Fennel

Recipe Ingredients

1/4 cup	15g / 0.5oz	Finely-diced red onion
1		Ground allspice
1		Cayenne pepper
1/2 teaspoon	2.5ml	Fresh-grated orange rind
1/4 cup	40g / 1.4oz	Raisins - plumped in
2 tablespoons	30ml	Orange juice
		Salt - to taste
		Olive oil - as needed
1		Swordfish steak - (12 to 16 oz)
1 cup	237ml	Finely-sliced fresh fennel
1/4 cup	59ml	Mustard vinaigrette
2 cups	80g / 2.8oz	Boston lettuce leaves - washed, dried,
		And torn into pieces
1/4 cup	59ml	Toasted pine nuts

Recipe Instructions

In the bottom of a mixing bowl combine the onion, pinch of allspice, cayenne pepper, orange rind and raisins in orange juice. Season to taste with salt and set aside. Brush the olive oil on both sides of the swordfish and grill for about 5 minutes a side or until just cooked through.

Meanwhile dress the fennel with the vinaigrette. Make a wreath of lettuce leaves around the outside edge of a large plate. Make an inside circle of fennel on the inside wreath of lettuce leaves. Center the grilled swordfish in the middle of the plate; spoon the onion and raisin mixture over the swordfish and garnish with pine nuts.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6668) - - from the TV FOOD NETWORK

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