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Savor citrus-marinated grilled swordfish paired with a charred romaine and cucumber salad, finished with a roasted preserved lemon and shallot buttermilk ranch dressing. This bright, flavorful dish is perfect for summer grilling and elegant outdoor dining. Pairs well with Tito’s Basil Breeze.
Ingredients | Serves 4-6
For the Swordfish
- 4-6 swordfish steaks
- 2 tbsp. avocado oil
- Zest of 1 lime, 1 lemon, 1 orange
- 2 garlic cloves, minced
- ½ shallot, minced
- 1 tsp. fresh chives
- 1 tsp. parsley
- 1 tsp. basil
- Salt and freshly cracked black pepper
For the Salad
- 3 heads romaine, halved
- 1 English cucumber, halved
- ½ cup cherry tomatoes
- 2 tbsp. olive oil
- Salt and freshly cracked black pepper
For the Dressing
- ¼ cup sour cream
- 1 tbsp. Dijon mustard
- 1 roasted shallot
- 3 roasted garlic cloves
- 1 roasted preserved lemon
- 1 tbsp. lemon juice
- 2 tbsp. buttermilk
- 1 tbsp. champagne vinegar
- ½ tsp. onion powder
- 1 tbsp. parsley
- 1 tbsp. chives
- Salt and freshly cracked black pepper
To Prepare
- Marinate swordfish 30 minutes. Grill 4-5 minutes per side until firm.
- Grill romaine cut side down and cucumber skin side down until charred.
- Cut cucumber into chunks and halve tomatoes.
- Arrange romaine on a platter, top with vegetables and drizzle with dressing. Serve with swordfish.
Sponsored by Tito’s Handmade Vodka and Big Green Egg.
