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Swordfish Salad

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Calories: 697kcal


  • 3 tbsp. Olive oil or a generous “glug”
  • 1 swordfish steak
  • 1/4 tsp. black pepper
  • 3/4 tsp. salt
  • 2 tbsp. fresh lemon juice
  • 1 1/2 tsp. fresh oregano
  • 1/2 tsp. dried oregano
  • 1 seedless cucumber
  • 1 pt. cherry or grape tomatoes
  • 1 c. feta cheese


  • Add 1 tablespoon olive oil to a 10-inch skillet, tilting the skillet to ensure the oil distributes evenly. Heat until very hot over medium-high heat. While the skillet is heating up, pat the swordfish dry using paper towels. Add the swordfish to the skillet and season with salt and pepper.
  • Cook the fish for five minutes on each side until the swordfish is browned on both sides and opaque throughout.
  • To make the dressing: in a large bowl, combine the lemon juice, oregano, remaining 2 tablespoons oil, and 1/4 tsp. salt.
  • Cut the cucumber into large chunks and cut each tomato in half.
  • Once the swordfish has finished cooking, transfer to a cutting board and trim and discard the outer skin.
  • Cut the swordfish into cubes or shred if you prefer. Add the swordfish, tomatoes, and cucumber to the dressing bowl. Toss to coat.
  • Sprinkle with feta and serve.



Calories: 697kcal | Carbohydrates: 20g | Protein: 37g | Fat: 54g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 2121mg | Potassium: 1218mg | Fiber: 4g | Sugar: 14g | Vitamin A: 2733IU | Vitamin C: 37mg | Calcium: 638mg | Iron: 2mg