Swordfish and Vegetable Salad

Excellent appetizer or main course, to be served at a cocktail or aperitif. It’s one of the dishes I included in my diet where I lost quite a few pounds, and that’s why for me losing weight was a pleasure, not a sacrifice.
It’s fresh, healthy, and easily digestible. You can make it with any type of fish and vegetables according to the season.
The fish must be previously flash frozen or kept in the freezer for at least 72 hours.
You can ask your trusted fish vendor if it has already been flash frozen, as this procedure is already done on some fishing boats.

Thought for you:

@ritamancuso4
#CapCut insalatina di pescespada e verdure marinate Rita Amordicucina #ritaamordicucina #weekend #giallozafferano #dinner #lunch #food #sicilia #sicilianfood #keto #foodie #happy #seafood #weekend
♬ suono originale – Rita Mancuso

Difficulty: Very easy
Cost: Inexpensive
Rest time: 1 Hour
Preparation time: 10 Minutes
Portions: 4
Cooking methods: No cooking
Cuisine: Italian
Seasonality: All seasons, Christmas

281.04 Kcal

calories per serving

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Energy 281.04 (Kcal)
Carbohydrates 5.74 (g) of which sugars 2.47 (g)
Proteins 21.85 (g)
Fat 19.15 (g) of which saturated 3.00 (g)of which unsaturated 4.28 (g)
Fibers 1.79 (g)
Sodium 205.40 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s do the shopping

14 oz swordfish (or other fish)
1 cup carrot (grated)
1 cup zucchini (grated)
to taste arugula
12 walnuts
to taste salt
to taste pepper
3 tbsp extra virgin olive oil
3.5 oz lemon juice
to taste roast seasoning (for fish)

Tools

What you need to make the

1 Knife
1 Grater
1 Electric grater
1 Citrus juicer
1 Bowl
1 Plastic wrap
1 Blast freezer

Steps

To make the

Start by obtaining fresh, good quality fish
You need to clean it from skin and bones.
If the fish has not been flash frozen by your provider, you need to do it at home as follows:
Put it in the blast freezer at -15°F or in the freezer for 72 hours.
Then you need to defrost it by placing it in the lower part of the fridge.
Now chop it with a knife, and transfer it to a plate or bowl with lemon juice, a small pinch of salt, half the oil, pepper, and seasonings.
Cover with plastic wrap and place in the fridge for at least 1 hour.
Meanwhile, grate carrots and zucchinis
and season them the same way, with oil, salt, pepper, and a squeeze of lemon.
Cover with plastic wrap and place in the fridge.
After the time has passed, drain both the fish and vegetables from the marinade, and combine them in a glass bowl.
Add the walnuts in pieces or if you want some seeds, mixed types are excellent,
and mix.
Place a layer of arugula on each plate and top with a mound of swordfish and vegetable salad.
Serve with a good chilled Sicilian prosecco

Swordfish and Vegetable Salad, can be stored in the fridge for up to 2 days.

FAQ (Frequently Asked Questions)

Can I change the type of fish?

Can I change the type of fish?
Yes, but stick to bluefish.