Swordfish with pickled onion, olive, and orange salsa recipe

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This lovely dish brightens up the dreariest winter day. The salty, rich taste of the olives and the sweet, acidic flavor of the oranges and red onion pickle balance one another perfectly as does the buttery texture of the fish and the chewy, earthy flavor of the wild rice pilaf. Make the Pickled Onions up to 3 days ahead.

  • Yield: 4 Servings
  • Preparation Time: 25 Minutes


  • 4 (5- to 6-ounce) fresh or frozen swordfish or tuna steaks
  • 2 oranges
  • 3 tablespoons olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 recipe Pickled Onions
  • ¼ cup chopped, pitted kalamata olives
  • 2 tablespoons snipped fresh Italian (flat-leaf) parsley, thyme, oregano, basil, and/or tarragon
  • 1 recipe Herbed Wild Rice or hot cooked rice (optional)
How to Make It
  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. Section orange over a medium bowl to catch juice. Reserve orange sections. Add 2 tablespoons of the oil, the salt, and pepper to the orange juice. Whisk to combine. Place swordfish in a large resealable plastic bag set in a shallow dish. Pour orange juice mixture over fish in the bag; seal bag. Turn to coat fish. Marinate in the refrigerator for 30 minutes to 1 hour, turning bag occasionally.
  2. Meanwhile, for salsa, chop the reserved orange sections and place in a medium bowl. Drain Pickled Onions, discarding the liquid. Add onions to the bowl with the oranges. Add the olives, fresh herbs, and the remaining 1 tablespoon olive oil. Toss to combine; set aside.
  3. For a charcoal or gas grill, place fish on the greased rack of a covered grill directly over medium heat. Grill for 4 to 6 minutes per ½-inch thickness of fish or just until fish begins to flake when tested with a fork, turning once halfway through grilling. Remove from grill. Serve fish over Herbed Wild Rice and top with orange salsa.
  4. Pickled Onions
  5. In a medium screw-top jar combine ⅔ cup very thinly sliced red onion cut into 1-inch pieces, ⅔ cup sherry vinegar or cider vinegar, 2 tablespoons sugar, and ¼ teaspoon salt. Cover and shake to combine. Chill for at least 30 minutes or up to 3 days.
  6. Herbed Wild Rice
  7. Rinse ⅔ cup uncooked wild rice in a strainer under cold running water about 1 minute. In a medium saucepan combine the wild rice, one 14.5-ounce can chicken broth, 1 cup water, 1 bay leaf, and ⅛ teaspoon ground black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Stir in ⅔ cup uncooked long grain white rice. Return to boiling; reduce heat. Cover and simmer about 20 minutes more or until rices are tender and liquid is absorbed. Discard bay leaf. Stir in 1 tablespoon snipped fresh Italian (flat-leaf) parsley, thyme, oregano, basil, and/or tarragon.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
586 kcal
Calories from Fat:
189 kcal
% Daily Value*
Total Fat
21 g
Trans Fat
0.0 g
94 mg
744 mg
62 g
Dietary Fiber
4 g
36 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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