French in a Flash: Swordfish Paillard with Citrus Salad Recipe

Serious Eats
Serves: 4 Save

Ingredients (11)

  • Four 6-ounce fillets swordfish
  • 1/2 cup olive oil, divided
  • Kosher salt
  • Freshly cracked black pepper
  • 4 ounces mixed baby spinach and baby arugula salad
  • 1 blood orange
  • 1 grapefruit
  • 1/4 cup fresh lemon juice
  • 40 oil-cured black olives
  • 1 fennel bulb, thinly sliced
  • 1 clove garlic

Directions

Learn how to make this recipe at Serious Eats

Go to Recipe