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Bright, citrus-marinated swordfish is grilled to perfection and served atop a refreshing salad of chilled bulgar wheat, fragrant herbs and briny green olives. Crunchy pistachios and shaved fennel bring texture and flair to this vibrant, Mediterranean-inspired dish that’s as satisfying as it is simple.
Ingredients | Serves 4
- 2 lb. swordfish, cut into 1½-inch cubes
- Extra-virgin olive oil
- Flaky salt and freshly cracked black pepper
- 1 lemon, zested and juiced
- 1 small orange, zested and juiced
- 1 cup bulgar wheat, cooked and chilled
- 2 tbsp. fresh mint leaves
- 2 tbsp. fresh basil leaves
- 2 tbsp. fresh parsley leaves
- ½ cup fennel, thinly sliced
- ½ cup green olives, pitted and halved
- ¼ cup shelled pistachios, roughly chopped
To Prepare
- In a medium bowl, marinate the swordfish cubes with olive oil, salt, pepper, and the zest of the lemon and orange. Let sit for 20 to 30 minutes. While marinating, soak bamboo skewers (if using) in water.
- Thread the swordfish onto 4 skewers. Grill over high heat for 3 to 5 minutes per side, or until nicely charred and cooked through.
- In a separate bowl, combine the cooked bulgar wheat with mint, basil, parsley, fennel, olives and pistachios. Add a drizzle of olive oil, the juice from the lemon and orange, and season with salt and pepper to taste. Toss well to combine.
To Serve
Spoon the bulgar salad onto a platter or individual plates and top with grilled swordfish skewers. Serve immediately with a crisp white wine or chilled rosé.
