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Grilled Swordfish Steak Warm Kale/Spinach & Cannellini Bean Salad

swordfish recipe

Grilled Swordfish Steak, Warm Kale/Spinach & Cannellini Bean Salad with Creamy Chipotle-Cilantro Lime Dressing

Ingredients for Chipolte-Cilantro Lime Dressing

  • 1/3 cup olive oil mayonnaise
  • 1/3 cup sour cream
  • 3 Each canned anchovy fillets
  • 1 Garlic Clove, minced
  • 1 Each-juice from fresh lime
  • 2 Tbsp. sherry vinegar
  • 1 Tbsp. rice wine vinegar
  • ½ Tsp. Chipotle adobo puree
  • ¼ cup extra virgin olive oil
  • ½ Bunch chopped cilantro
  • Kosher salt & fresh ground black pepper

Directions for Dressing

  1. Blend together all of the first nine ingredients on medium RPM’s.
  2. Check for seasoning and add Kosher Salt & Fresh Ground Black Pepper as desired.
  3. If dressing is too thick, you can thin it out with some water and more Vinegar.
  4. Stir in Chopped Cilantro and let cool in refrigerator.

Ingredients for Warm Kale/Spinach & Cannellini Bean Salad

  • 2 Tbsp. extra virgin olive oil
  • 1 Each red onion, sliced julienne
  • 8 ounces cleaned, baby spinach
  • 8 ounces cleaned, chopped Tuscan kale
  • 8 ounces multi colored baby tomatoes, split in half
  • 1 Each-15 ounce can cannellini beans, liquid drained out
  • 2 Tbsp. red wine vinegar
  • Kosher salt & freshly ground black pepper

Directions for Warm Kale/Spinach & Cannellini Bean Salad

  1. The tricky part of this dish is that you will need to multi task by making this warm salad while you also grill the Swordfish. If that is too much of a hassle, then make this first, remove from heat and then grill your swordfish.
  2. In a large sauté pan, over medium heat, add the olive oil & simmer the onions for 3 minutes until they soften.
  3. Add the spinach/kale & tomatoes to simmer for another 3 minutes until the greens begin to wilt.
  4. Add the cannellini beans to warm everything together, and then add the vinegar and season.
  5. Hold on the side, off heat and grill your swordfish.

Ingredients for Grilled Swordfish Steak

  • 4 Each swordfish steaks
  • 2 Tbsp. olive oil
  • Your favorite Seafood Seasoning Mix (or a Steak Mix will work…your preference)

Directions for Swordfish Steaks

  1. Season and lightly oil the steaks.
  2. Pre-heat, clean and oil your grill.
  3. Grill off your swordfish 3-4 minutes preside, depending on grill heat and steak thickness.
  4. You do want to check the internal steak temperature to ensure it has reached 145. An electric thermometer works best for instant readings.
  5. Assemble plates with the Spinach/Kale/Bean mix, top with Swordfish, then drape with dressing.
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Chef Steve Black attended Johnson & Wales University in Providence, Rhode Island, and graduated Magna Cum Laude in 1986. His hotel career began at the Sheraton Boston Hotel & Towers in 1984, where he developed his culinary skills working in the five restaurants and catering the private banquets. In 1990, Chef Black traveled abroad to Strasbourg, France, where he had the opportunity to work with several 5-Star Michelin Chefs. Returning to the U.S. in 1992, Chef Black moved to San Diego and joined the culinary teams at the La Costa Resort & Spa and at the Hyatt La Jolla Aventine. In 1993 he became the Executive Chef at the Sheraton Hotel & Marina on Harbor Island. During his culinary career, Chef Black has been recognized as one of the leading chefs in San Diego. In 2002, he received the Gold Medallion Award as Chef of the Year from the California Restaurant Association. At the 2008 Gold Key Awards, he was nominated for the Food & Beverage Person of the Year by the San Diego Hotel & Motel Association. He has been awarded with “Best Recipe” from Maple Leaf Duck Farms and Contessa Shrimp. For more than 17 years, Chef Black has catered the annual events for The Old Globe Gala, the RITZ, Jewel Ball and Patrons of The Prado. He has participated in major fundraisers for Meals on Wheels, Mama's Kitchen and the Shiley Eye Institute. During the 2007 devastating fires, he personally drove donated food from the Sheraton Hotel to the Valley Center High School to feed the many people that were displaced from their homes. Chef Black has had the opportunity to cater to celebrities such as Richard Dreyfuss, Hal Holbrook & Dixie Carter, John Kerry, Arnold Schwarzenegger, Bob Dole and Mayor Jerry Sanders. In 2000, he had the privilege of meeting Julia Child as she was honored at the UCSD Cancer Center event. He's also an avid angler and you'll find him fishing the local islands as well as Mexico waters.