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    Grilled Swordfish with Artichoke Salad

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    Grilled Swordfish with Artichoke Salad

    • Preparation time: 20 minutes
    • Cooking time: 10 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 4 little gem lettuces
    • 100g rocket
    • Bunch salad onions, trimmed
    • 250g jar roasted artichoke hearts in olive oil
    • 2 tbsp lemon juice
    • 2 tsp clear honey
    • 6 tbsp extra virgin olive oil
    • Salt and freshly ground black pepper
    • 3 x 175g swordfish steaks
    • 1 tbsp sunflower oil
    • 2 tbsp teriyaki sauce
    • 1 lemon, cut into wedges


    1. Preheat a grill or barbecue.
    2. Discard the outer leaves of the little gem lettuces. Cut the hearts into quarters or eighths. Wash, dry and place in a large bowl with the rocket. Finely slice the salad onions at an angle and mix into the salad. Drain the artichoke hearts, pat dry, cut in half and mix into the leaves.
    3. Whisk together the lemon juice, honey and olive oil, season to taste and set aside. Finally, lightly oil the swordfish steaks with sunflower oil and grill over a medium-high heat for about 2 minutes on each side. The fish should not be quite cooked through at this stage. Brush each steak with teriyaki sauce and grill for a further minute each side. Repeat, then transfer the fish to a plate.
    4. Quickly toss the lemon honey dressing into the salad, adjust the seasoning to taste and divide between 4 plates. Gently break each swordfish steak into large chunks and divide between the salads. Garnish with lemon wedges and serve immediately.

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