Flash-seared paper-thin fish is topped with a fresh, bright salad of grapefruit, blood orange, fennel, and cured black olives. Nothing like winter citrus to beat the winter blues.
Ingredients For Swordfish Paillard With Citrus Salad Recipe
6 ounce Four fillets swordfish
0.5 cup Olive Oil, Divided
Kosher salt
Freshly Cracked Black Pepper
4 ounce Mixed baby spinach and baby arugula salad
1 Blood orange
1 Grapefruit
0.25 cup Fresh lemon juice
40 Oil cured black olives
1 Fennel bulb, thinly sliced
Nutrition value
573
calories per serving
43 g Fat18 g Protein36 g Carbs24 g FiberOther
Current Totals
43 g Fat
18 g Protein
36 g Carbs
24 g Fiber
MacroNutrients
Carbs
36 g
Protein
18 g
Fiber
24 g
Fats
Fat
43 g
Vitamins & Minerals
Calcium
757 mg
Iron
11 mg
Vitamin A
54 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
0 mg
Vitamin B9
34 mcg
Vitamin B12
0 mcg
Vitamin C
32 mg
Vitamin E
5 mg
Copper
1 mcg
Magnesium
256 mg
Manganese
4 mg
Phosphorus
414 mg
Selenium
24 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
