Low Carbohydrate Salads Recipes - Warm Swordfish and Peppery Salad Recipe

Ingredients

Serve 4

• 4 swordfish steaks

• 75ml/5 tbsp extra virgin olive oil

• juice of 1 lemon

• 30ml/2 tbsp finely chopped fresh parsley

• 115g/4oz rocket (arugula) leaves

• 115g/4oz Pecorino cheese

• salt and ground black pepper

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Method:

1. Lay the swordfish steaks in a shallow dish. In a small jug (pitcher) or bowl, mix about 60ml/4 tbsp of the olive oil with the lemon juice. Pour the mixture over the fish.

2. Season with salt and ground black pepper, sprinkle on the finely chopped parsley and turn the fish to coat well. Cover with clear film (plastic wrap) and leave to marinate for at least 10 minutes.

3. Heat a ridged griddle pan or the grill (broiler) until very hot. Remove the fish steaks from the marinade and pat dry with kitchen paper.

4. Place the fish steaks in the griddle par or under the grill (broiler) and cook for 2 minutes on each side until the swordfish is opaque and just cooked through.

5. Meanwhile, remove the stems from the rocket leaves and put the leaves in a large bowl. Season with salt and pepper. Drizzle over the remaining olive oil and toss well to combine.

6. Shave the Pecorino cheese over the top of the salad leaves. Place the swordfish steaks on four  individual plates and arrange a little pile of salad on each steak.

7. Serve immediately, while still warm.

Note: Robust Swordfish teamed with peppery salad makes a healthy meal that's perfect for any occasion, whether it's part of a low-carbohydrate eating plan or a sophisticated dinner.