Swordfish with Orange Salad

Serves: 4

2 Tbsp fresh lemon juice

¼ tsp sea salt, plus more for seasoning

Freshly ground black pepper

½ cup plus 1 Tbsp Flying Olive Blood Orange, Lemon, a mild-medium Single Varietal, or a Combination

3 oranges, preferably blood oranges (or navel oranges) peeled and cut between the membranes to separate the segments (do this over a bowl to catch the juice)

2 Tbsp pine nuts, toasted and cooled

1 Tbsp finely sliced fresh mint or 1 tsp dried mint

A little sweetener, if needed

4 swordfish steaks, cut ¾ inch thick (about 6 ozs each)

5 ounces baby arugula

Directions:

Whisk the lemon juice, ¼ tsp salt, and a few grinds of pepper in a small bowl. Gradually whisk in ½ cup of the Flying Olive Extra Virgin Olive Oil(s) of Choice, to make a vinaigrette. Add the orange segments, pine nuts, and mint with 1 Tbsp of the vinaigrette in another small bowl. (I like to add some of the juice to the vinaigrette-especially if it’s the gorgeous blood orange juice but you may need to add just a touch of sweetener as it makes the vinaigrette a bit tart). Set the orange salsa and remaining vinaigrette aside.

Season the swordfish with salt and pepper. Heat the remaining 1 Tbsp of Flying Olive Extra Virgin Olive Oil(s) of Choice over medium-high heat. When the oil begins to shimmer, add the swordfish and cook, turning once, until lightly browned and the flesh is opaque but still juicy when pierced at the skin with a sharp knife, about 6-8 minutes. Be careful not to overcook! Transfer the fish to a platter.

At the last minute, toss the arugula with the remaining vinaigrette in a large bowl. Season to taste with salt and pepper. Divide the salad among 4 dinner plates. Top the arugula with a swordfish steak and ¼ of the orange salsa. Serve immediately.

Inspired by a recipe in the beautiful cookbook by Gabriele Corcos and Debi Mazar, Super Tuscan: Heritage Recipes and Simple Pleasures from our Kitchen to your Table. Touchstone, New York, 2017

Submitted by Barb L.