Swordfish with fennel and oranges, a fresh and delicious salad to serve for Christmas appetizers or our special occasions, it is prepared in 5 minutes and is a real delight, in fact, the orange juice enhances the taste of the smoked swordfish. I tried it by chance for the first time in a restaurant here in Calabria, it was served in a rich appetizer, on a bed of grilled eggplant, but what I liked the most was the marination of the swordfish with orange juice, a real delicacy. Since then when I prepare recipes with smoked swordfish I always use a little orange juice to marinate it, it comes out great, I also seasoned the focaccia, what a delicacy. For Christmas, it will be a refined appetizer, easy and quick to bring to the table, we can serve it on a platter as I did, in bread baskets, or on croutons, but also in scallop shells, perhaps with the addition of 2 garlic croutons. I’ll leave you some other quick ideas for holiday appetizers.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients for smoked swordfish salad with fennel and oranges
- 3.5 oz smoked swordfish
- 1 fennel
- 2 oranges
- to taste baked black olives
- 1 cup arugula
- to taste extra virgin olive oil
- to taste apple cider vinegar
- to taste salt
- to taste pink peppercorns
Tools for preparing smoked swordfish salad with fennel and oranges
- 1 Cutting board
- 1 Knife
- 1 Citrus juicer
Steps for preparing swordfish salad with fennel and oranges
Clean the fennel, removing the harder outer parts, wash it and slice it thinly. Wash in a colander and let drain well.
Wash one orange and slice it thinly, divide the slices in half. I left the peel as it is very sweet and from my organic oranges, you may also peel it if you prefer. Squeeze the other orange using a citrus juicer to obtain the juice.
Place the smoked swordfish in a bowl and marinate with half of the orange juice.
Start preparing the salad with arugula, fennel, and orange slices, season with the remaining orange juice, a little oil, and apple cider vinegar, and a pinch of salt. Finally, add the marinated swordfish with the orange juice. Add baked black olives and a few pink peppercorns. Our fennel and orange salad with smoked swordfish is now ready to enjoy. It can also be prepared in advance but it is recommended to season it at the last minute.
