What are the main ingredients in Grilled Swordfish & Artichoke Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of Grilled Swordfish & Artichoke Salad?

Calories: 542, Carbs: 61 grams, Fat: grams, Protein: 46.4 grams, Sugar: 5.5 grams, Salt: 479 grams

How do I prepare Grilled Swordfish & Artichoke Salad?

READY IN A FEW MILLETS: Place a pot over a medium heat. When hot, toast the millet for 1-3 minutes, shifting occasionally. Pour in 300ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. Drain if necessary and return to the pot. Toss through a drizzle of oil and the peas. Replace the lid and cover to keep warm until serving. SET THE SALAD SCENE: While the millet is simmering, drain and roughly chop the artichoke quarters. Peel and grate the garlic. Rinse the salad leaves and the parsley. Roughly chop the parsley and cut the cucumber into half-moons. Drain the capers. GOLDEN SWORDFISH: Pat the swordfish dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, add the fish skin-side down and fry for 3-5 minutes until the skin is crispy and golden. Flip, add a knob of butter or drizzle of oil and cook for a further 2-3 minutes or until cooked through. In the final minute, add the grated garlic and ½ the chopped parsley. OKE-DOKE ARTICHOKE: In a salad bowl, combine the rinsed salad leaves, the chopped artichoke, the cucumber half-moons, the drained capers, the cooked millet & peas, a squeeze of lemon juice, a generous drizzle of oil, and seasoning. OUTSTANDING OMEGA-3: Plate up the loaded salad. Top with the swordfish drizzled with any pan juices. Scatter over the remaining parsley and garnish with a lemon wedge. Well done, Chef!

What should be prepared from my kitchen to make Grilled Swordfish & Artichoke Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Grilled Swordfish & Artichoke Salad

Name: Grilled Swordfish & Artichoke Salad
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter (optional)

Half-moon cucumbers, artichoke quarters, tangy capers, pops of green peas and mouth-watering millet combine to make the base for this refreshing fish salad. Crowned with a flaky, golden-fried swordfish. Raise your fork to a delicious dinner!

Grilled Swordfish & Artichoke Salad

with millet, fresh parsley & capers

Hands on Time: 10 - 25 minutes

Overall Time: 25 - 35 minutes

Download the Recipe for 2

Ingredients:

Artichoke Quarters
Capers
Cucumber
Fish
Fresh Parsley
Garlic Clove
Garlic Cloves
Lemon
Lemons
Millet
Peas
Salad Leaves
Swordfish Fillet
Swordfish Fillets

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Photo of Grilled Swordfish & Artichoke Salad

Serves 1

READY IN A FEW MILLETS
Place a pot over a medium heat. When hot, toast the millet for 1-3 minutes, shifting occasionally. Pour in 150ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. Drain if necessary and return to the pot. Toss through a drizzle of oil and the peas. Replace the lid and cover to keep warm until serving.
SET THE SALAD SCENE
While the millet is simmering, drain and roughly chop the artichoke quarters. Peel and grate the garlic. Rinse the salad leaves and the parsley. Roughly chop the parsley and cut the cucumber into half-moons. Drain the capers.
GOLDEN SWORDFISH
Pat the swordfish dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, add the fish skin-side down and fry for 3-5 minutes until the skin is crispy and golden. Flip, add a knob of butter or drizzle of oil and cook for a further 2-3 minutes or until cooked through. In the final minute, add the grated garlic and ½ the chopped parsley.
OKE-DOKE ARTICHOKE
In a salad bowl, combine the rinsed salad leaves, the chopped artichoke, the cucumber half-moons, the drained capers, the cooked millet & peas, a squeeze of lemon juice, a generous drizzle of oil, and seasoning.
OUTSTANDING OMEGA-3
Plate up the loaded salad. Top with the swordfish drizzled with any pan juices. Scatter over the remaining parsley and garnish with a lemon wedge. Well done, Chef!

Millet - 75ml
Peas - 50g
Artichoke Quarters - 50g
Garlic Clove - 1
Salad Leaves - 20g
Fresh Parsley - 4g
Cucumber - 50g
Capers - 10g
Swordfish Fillet - 1
Lemon - 1

Download the Recipe

Serves 2

READY IN A FEW MILLETS
Place a pot over a medium heat. When hot, toast the millet for 1-3 minutes, shifting occasionally. Pour in 300ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. Drain if necessary and return to the pot. Toss through a drizzle of oil and the peas. Replace the lid and cover to keep warm until serving.
SET THE SALAD SCENE
While the millet is simmering, drain and roughly chop the artichoke quarters. Peel and grate the garlic. Rinse the salad leaves and the parsley. Roughly chop the parsley and cut the cucumber into half-moons. Drain the capers.
GOLDEN SWORDFISH
Pat the swordfish dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, add the fish skin-side down and fry for 3-5 minutes until the skin is crispy and golden. Flip, add a knob of butter or drizzle of oil and cook for a further 2-3 minutes or until cooked through. In the final minute, add the grated garlic and ½ the chopped parsley.
OKE-DOKE ARTICHOKE
In a salad bowl, combine the rinsed salad leaves, the chopped artichoke, the cucumber half-moons, the drained capers, the cooked millet & peas, a squeeze of lemon juice, a generous drizzle of oil, and seasoning.
OUTSTANDING OMEGA-3
Plate up the loaded salad. Top with the swordfish drizzled with any pan juices. Scatter over the remaining parsley and garnish with a lemon wedge. Well done, Chef!

Millet - 150ml
Peas - 100g
Artichoke Quarters - 100g
Garlic Clove - 1
Salad Leaves - 40g
Fresh Parsley - 8g
Cucumber - 100g
Capers - 20g
Swordfish Fillets - 2
Lemon - 1

Download the Recipe

Serves 3

READY IN A FEW MILLETS
Place a large pot over a medium heat. When hot, toast the millet for 2-4 minutes, shifting occasionally. Pour in 450ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. Drain if necessary and return to the pot. Toss through a drizzle of oil and the peas. Replace the lid and cover to keep warm until serving.
SET THE SALAD SCENE
While the millet is simmering, drain and roughly chop the artichoke quarters. Peel and grate the garlic. Rinse the salad leaves and the parsley. Roughly chop the parsley and cut the cucumber into half-moons. Drain the capers.
GOLDEN SWORDFISH
Pat the swordfish dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, add the fish skin-side down and fry for 3-5 minutes until the skin is crispy and golden. Flip, add a knob of butter or drizzle of oil and cook for a further 2-3 minutes or until cooked through. In the final minute, add the grated garlic and ½ the chopped parsley.
OKE-DOKE ARTICHOKE
In a salad bowl, combine the rinsed salad leaves, the chopped artichoke, the cucumber half-moons, the drained capers, the cooked millet & peas, a squeeze of lemon juice, a generous drizzle of oil, and seasoning.
OUTSTANDING OMEGA-3
Plate up the loaded salad. Top with the swordfish drizzled with any pan juices. Scatter over the remaining parsley and garnish with a lemon wedge. Well done, Chef!

Millet - 225ml
Peas - 150g
Artichoke Quarters - 150g
Garlic Cloves - 2
Salad Leaves - 80g
Fresh Parsley - 12g
Cucumber - 150g
Capers - 30g
Swordfish Fillets - 3
Lemons - 2

Download the Recipe

Serves 4

READY IN A FEW MILLETS
Place a large pot over a medium heat. When hot, toast the millet for 2-4 minutes, shifting occasionally. Pour in 600ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. Drain if necessary and return to the pot. Toss through a drizzle of oil and the peas. Replace the lid and cover to keep warm until serving.
SET THE SALAD SCENE
While the millet is simmering, drain and roughly chop the artichoke quarters. Peel and grate the garlic. Rinse the salad leaves and the parsley. Roughly chop the parsley and cut the cucumber into half-moons. Drain the capers.
GOLDEN SWORDFISH
Pat the swordfish dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, add the fish skin-side down and fry for 3-5 minutes until the skin is crispy and golden. Flip, add a knob of butter or drizzle of oil and cook for a further 2-3 minutes or until cooked through. In the final minute, add the grated garlic and ½ the chopped parsley.
OKE-DOKE ARTICHOKE
In a salad bowl, combine the rinsed salad leaves, the chopped artichoke, the cucumber half-moons, the drained capers, the cooked millet & peas, a squeeze of lemon juice, a generous drizzle of oil, and seasoning.
OUTSTANDING OMEGA-3
Plate up the loaded salad. Top with the swordfish drizzled with any pan juices. Scatter over the remaining parsley and garnish with a lemon wedge. Well done, Chef!