Swordfish & Arugula Salad Recipe With Tuscany Reserve Seasoning
Indulge in the exquisite flavors of our Grilled Tuscany Reserve Swordfish & Arugula Salad Recipe! Grilled to perfection and adorned with a zesty blend of freshly squeezed lemon juice and olive oil, these swordfish steaks are a symphony of taste. Rested to perfection, they're served on a bed of peppery baby arugula, drizzled with a delightful lemon-infused sauce.
6 (6 ounces each) swordfish steaks, approximately 1/2" thick
3 tbsp Tuscany Reserve Seasoning
2 tbsp freshly squeezed lemon juice
1/4 cup olive oil
4 ounces baby arugula
Zest of 1 lemon, grated
Salt, to taste
Heat your grill to high temperature, ensuring it's well-preheated for a perfect sear on the swordfish.
In a bowl, whisk together freshly squeezed lemon juice, olive oil, and Tuscany Reserve Seasoning. Set aside.
Sprinkle a little of the prepared sauce over each swordfish steak.
Grill the swordfish over medium-high heat for 2 minutes on one side. Flip and cook for an additional 1-2 minutes on the other side, or until almost cooked through.
Remove the grilled swordfish steaks from the grill and place them on a plate.
Use a fork to prick holes in the fish, then pour a little sauce over each piece while it's still hot.
Cover the swordfish with aluminum foil and let it sit for 5 minutes. This allows the flavors to meld and ensures a moist result.
Place the rested swordfish on a serving plate.
Pile baby arugula on top of the fish.
Drizzle the remaining sauce over the fish and arugula.
Sprinkle the grated lemon zest over the top.
Suggested Sides/Wine & Drink Parings:
Mango Avocado Salad: Toss together diced mango, avocado, red onion, and cherry tomatoes. Drizzle with a lime vinaigrette made with olive oil, lime juice, honey, salt, and pepper. This refreshing and slightly sweet salad adds a tropical touch to the meal.
Roasted Asparagus: Roast asparagus spears with olive oil, salt, and pepper until they are tender and slightly crispy. The earthy flavor of roasted asparagus will balance the richness of the swordfish and provide a satisfying crunch.
Mediterranean Orzo Salad:Prepare a refreshing Mediterranean orzo salad with cooked orzo, cherry tomatoes, cucumber, red onion, feta cheese, and Kalamata olives. Toss the salad with a simple vinaigrette made with olive oil, lemon juice, and herbs. This side dish adds vibrant colors and Mediterranean flavors to the meal.
Pinot Grigio: The light and crisp nature of Pinot Grigio can be a delightful match for swordfish. Its citrusy and green apple notes, along with a refreshing acidity, can complement the mild and slightly sweet flavor of the fish. This pairing is excellent for grilled or lightly seasoned swordfish.
Pinot Noir: If you prefer red wine, Pinot Noir can work surprisingly well with swordfish, especially if the fish is prepared with a slightly richer sauce or the fish has a smoky element to it. Opt for a lighter-bodied Pinot Noir with bright red fruit flavors and subtle tannins to avoid overpowering the delicate nature of the swordfish.
Properly Preheated Grill: Ensure your grill is thoroughly preheated before placing the swordfish steaks. A hot grill helps to create a sear on the outside while keeping the inside moist. Preheat for about 15-20 minutes to achieve the desired temperature.
Don't Overcook the Swordfish: Swordfish can dry out quickly if overcooked. Follow the recommended cooking times in the recipe, and be attentive to the appearance of the fish. The goal is to have a slightly pink center when the swordfish is cut. The residual heat will continue cooking the fish after it's removed from the grill during the resting period.
Balancing the Lemon Arugula Salad: When preparing the Lemon Arugula Salad, taste the dressing before drizzling it over the salad. Adjust the balance of lemon juice and olive oil to your preference. Additionally, add the dressing just before serving to keep the arugula crisp.
These tips should help you achieve a perfectly grilled swordfish with a flavorful and refreshing salad. Enjoy your culinary adventure