Pan-Roasted Swordfish with Chopped Tomatoes and Lemon Beurre Blanc
Pan-Roasted Swordfish with Chopped Tomatoes and Lemon Beurre Blanc could be just the gluten free,
Swordfish Paillard with Citrus Salad
Details
- Servings: 4
- Diet: High-Fiber, Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
Ingredients
- 4 6-ounce fillets swordfish
- 1/2 cup olive oil, divided
- Kosher salt
- Freshly cracked black pepper
- 4 ounces mixed baby spinach and baby arugula salad
- 1 blood orange
- 1 grapefruit
- 1/4 cup fresh lemon juice
- 40 oil-cured black olives
- 1 fennel bulb, thinly sliced
- 1 clove garlic
Instructions
Swordfish Paillard with Citrus Salad serves 4 original recipe by French Revolution Food.
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