This grilled swordfish salad is packed full of omega-3, vitamin C and iron.
- 1 lemon, sliced
- 570g swordfish, skinned
- 3/4 tsp salt, divided
- 6 sprigs fresh tarragon plus 2 tablespoons finely chopped, divided
- 5 tbsp extra-virgin olive oil
- ¼ cup lemon juice
- 1 tsp whole-grain mustard
- ¼ tsp freshly ground pepper
- 2 heads butterhead lettuce, torn
- 1 large beet, preferably golden or Chioggia, shredded
- 1 large carrot, shredded
- Cooking spray
Preheat grill to medium.
Measure a piece of foil large enough to hold the fish and lightly coat it with cooking spray. Place a layer of lemon slices on the foil and lay fish on the lemon slices. Sprinkle with quarter teaspoon salt and top with tarragon sprigs.
Grill the fish on the foil (without turning) until it flakes easily, 12 to 20 minutes, depending on the thickness. Meanwhile, whisk oil, lemon juice, chopped tarragon, mustard, pepper and the remaining half teaspoon salt in a bowl.
Toss lettuce with about quarter cup of the dressing in a large bowl; divide among four plates. Add beet and carrot to the bowl; toss with two tablespoons of the dressing.
Divide the fish and slaw among the plates (discard the tarragon sprigs and lemon slices). Drizzle with the remaining dressing.
Nutritional info: Energy: 1090kJ; Protein: 30g; Carbs: 10g; Total fat: 20g; Fibre: 4g; Sodium: 595mg; GI: Low
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