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Sweet Potato, Swordfish Salad https://www.metro.ca/userfiles/image/recipes/espadon-grille-salade-5543.jpg PT30M PT05M PT35M
Dressing: In a bowl, whisk vinegar, mustard, anchovy paste, shallot, garlic, thyme and basil together. Season and whisk in oil until dressing emulsifies. Reserve 2 Tbsp. (30 mL) of dressing in a small bowl. Preheat barbecue to medium-high. Brush both sides of swordfish steaks and sliced sweet potatoes with reserved dressing. Grill fish 5 - 7 minutes, turning them over once. For tender fish, cook just until pink. Longer cooking will make fish dry. Remove from heat, cool slightly and cut into cubes. Set aside. Grill sliced sweet potatoes until tender. In 4 plates, top a bed of lettuce leaves with cubed fish and sliced sweet potatoes. Drizzle with dressing and sprinkle with chives and parsley.
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1/2 lb (225 g) swordfish steaks, 1 in. (2.5 cm) thick 2 large sweet potatoes, peeled and sliced 1/4 in. (6 mm) thick boston and red leaf lettuce as needed 1 red pepper, roasted and cut into 8 strips 3/4 lb (340 g) fine green beans, cooked al dente (optional) 1 1/2 cups (375 mL) red or yellow grape tomatoes 1 cup (250 mL) niçoise olives, drained 3 Tbsp. (45 mL) chives 1/4 cup (60 mL) chopped italian (flat-leaf) parsley Dressing: 3 Tbsp. (45 mL) red wine vinegar 1 Tbsp. (15 mL) dijon moustard 1 tsp. (5 mL) anchovy paste 1 shallot 1 garlic clove 1/2 tsp. (2 mL) dried thyme, crumbled 1 Tbsp. (15 mL) basil Salt and freshly ground pepper 3/4 cup (190 mL) olive oil
Sweet Potato, Swordfish Salad

Sweet Potato, Swordfish Salad

Rate this recipe
3 Votes
  • Lactose-free
4
servings
0:30
Preparation
0:05
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 lb
    (225 g)
    swordfish steaks, 1 in. (2.5 cm) thick
  • 2
    large sweet potatoes, peeled and sliced 1/4 in. (6 mm) thick
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    ONTARIO POTATOES

    ONTARIO POTATOES

    $4.99 ea.

    3 L BASKET PRODUCT OF ONTARIO



  • boston and red leaf lettuce as needed
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    FRISÉE LETTUCE

    FRISÉE LETTUCE

    $1.99 ea.

    PRODUCT OF ONTARIO


    ATTITUDE SALADS 128 - 142 G, SWEET CORN 4 PK, CANADA NO. 1 GRADE FRESH PEAS 400 G, GOLDENBERRIES 200 G

    ATTITUDE SALADS 128 - 142 G, SWEET CORN 4 PK, CANADA NO. 1 GRADE FRESH PEAS 400 G, GOLDENBERRIES 200 G

    $2.49 ea.

    PRODUCT OF CANADA PRODUCT OF ONTARIO PRODUCT OF ONTARIO PRODUCT OF COLOMBIA


  • 1
    red pepper, roasted and cut into 8 strips
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    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $3.49 /lb

    PRODUCT OF ONTARIO 7.69/kg


    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    $0.77 /lb

    1.70/kg


  • 3/4 lb
    (340 g)
    fine green beans, cooked al dente (optional)
  • 1 1/2 cups
    (375 mL)
    red or yellow grape tomatoes
    You might like:

    Flyer Deal  (1)
    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    $0.77 /lb

    1.70/kg


  • 1 cup
    (250 mL)
    niçoise olives, drained
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    UNICO MANZANILLA OR KALAMATA OLIVES

    UNICO MANZANILLA OR KALAMATA OLIVES

    $2.99 ea.

    375 - 750 ml SELECTED VARIETIES


  • 3 Tbsp.
    (45 mL)
    chives
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  • 1/4 cup
    (60 mL)
    chopped italian (flat-leaf) parsley

  • Dressing:
  • 3 Tbsp.
    (45 mL)
    red wine vinegar
  • 1 Tbsp.
    (15 mL)
    dijon moustard
  • 1 tsp.
    (5 mL)
    anchovy paste
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    GAY LEA SPREADABLES BUTTER

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    227 g SELECTED VARIETIES


  • 1
    shallot
  • 1
    garlic clove
  • 1/2 tsp.
    (2 mL)
    dried thyme, crumbled
  • 1 Tbsp.
    (15 mL)
    basil
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    BASIL PLANT

    BASIL PLANT

    $6.99 ea.

    9"



  • Salt and freshly ground pepper
  • 3/4 cup
    (190 mL)
    olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $4.99 ea.

    500 ml SELECTED VARIETIES


Imprimer ma sélection

Preparation

Dressing: In a bowl, whisk vinegar, mustard, anchovy paste, shallot, garlic, thyme and basil together. Season and whisk in oil until dressing emulsifies.

Reserve 2 Tbsp. (30 mL) of dressing in a small bowl.

Preheat barbecue to medium-high.

Brush both sides of swordfish steaks and sliced sweet potatoes with reserved dressing. Grill fish 5 - 7 minutes, turning them over once.

For tender fish, cook just until pink. Longer cooking will make fish dry.

Remove from heat, cool slightly and cut into cubes. Set aside.

Grill sliced sweet potatoes until tender.

In 4 plates, top a bed of lettuce leaves with cubed fish and sliced sweet potatoes.

Drizzle with dressing and sprinkle with chives and parsley.

Source : Metro

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