Grilled Greek Swordfish Steak with Cauliflower Rice and Greek Salad
Tips for Experienced Cooks
To elevate the flavors in your swordfish and Greek salad, consider using fresh oregano instead of dried for the marinade and salad dressing, if available. Fresh herbs can provide a more vibrant taste. Also, for an added touch of flavor, lightly toast the dried oregano in a dry pan before using it in the recipe to release its essential oils and enhance its flavor. When grilling the swordfish, try not to move it around too much on the grill to ensure you get those perfect grill marks. For the cauliflower rice, to prevent it from becoming soggy, make sure the skillet is hot enough before adding the cauliflower, and avoid covering the pan so moisture can escape.
Step 1: Prepare the Marinade
In a bowl, mix together the lemon juice, minced garlic, oregano, and olive oil.
- 1/4 cup lemon juice
- 3 cloves garlic (minced)
- 1 tablespoon dried oregano
- 1/4 cup olive oil
Step 2: Marinate the Swordfish
Season the swordfish steaks with salt and pepper, and then brush them with the marinade. Let them marinate for about 20-30 minutes.
- 4 swordfish steaks
- Salt and pepper to taste
Step 3: Prepare the Greek Salad
In a large bowl, combine the cucumber, cherry tomatoes, red onion, olives, feta cheese, red wine vinegar, parsley, olive oil, dried oregano, salt, and pepper. Toss to combine and set aside.
- 1 cucumber (diced)
- 1 pint cherry tomatoes (halved)
- 1 red onion (thinly sliced)
- 1/2 cup pitted olives (halved)
- 1/2 cup crumbled feta cheese
- 2 tablespoons red wine vinegar
- 1/4 cup chopped parsley
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Step 4: Grill the Swordfish
Grill the marinated swordfish steaks over medium-high heat, about 3-4 minutes per side, until they are cooked through and have grill marks.
- Marinated swordfish steaks from step 2
Step 5: Prepare the Cauliflower Rice
In the meantime, heat a skillet over medium heat and sauté the riced cauliflower until tender.
- 1 head of cauliflower, riced
Step 6: Serve
Serve the grilled swordfish steaks with the cauliflower rice and Greek salad. Enjoy!
Pantry Items
- 4 ounces feta cheese
- 2 whole lemon juice
- 1/4 cup extra virgin olive oil
- 1/2 cup kalamata olive
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
Fresh Produce & Herbs
- 1 head cauliflower
- 1 whole cucumber
- 1 pint cherry tomato
- 1/2 onion red
- 1/4 cup fresh parsley
Seasonings & Spices
- 4 cloves garlic
- 2 teaspoons dried oregano
- 1 teaspoon dried oregano
Meat, Eggs, & Dairy
- 4 steaks swordfish
