Grilled Swordfish and Fennel Salad

Ingredients

Swordfish steaks

4 (6 oz each)

Salt

to taste

Black pepper

to taste

Extra virgin olive oil

1/4 cup

Lemon juice

2 tablespoons

Fresh dill, chopped

2 tablespoons

Red onion, thinly sliced

1/2 small

Mixed salad greens

4 cups

Grapefruit, segmented

1

Orange, segmented

1

Fennel bulb, thinly sliced

1

Instructions

1. Preheat the grill to medium-high heat, ensuring the grates are clean and oiled to prevent sticking.
2. Season the swordfish steaks generously with salt and pepper on both sides.
3. Grill the swordfish for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from the grill and let rest for 5 minutes.
4. In a large mixing bowl, combine the thinly sliced fennel, grapefruit segments, orange segments, mixed salad greens, red onion, and fresh dill. Toss gently to combine.
5. In a small bowl, whisk together the lemon juice, extra virgin olive oil, and a pinch of salt and pepper to create a zesty vinaigrette.
6. Slice the grilled swordfish into thin strips.
7. Add the swordfish to the salad bowl and drizzle with the vinaigrette. Toss gently to combine all the ingredients without breaking up the fish.
8. Serve the swordfish and fennel salad immediately, garnished with additional dill if desired. Enjoy the bright, uplifting flavors!