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French in a Flash: Swordfish Paillard with Citrus Salad Recipe
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