Grilled Swordfish with Greek Spring Salad

Recipe courtesy of Estate Culinary Team

Serves 4


1 ½ lbs Swordfish filet, skin removed, cut into 4 pieces

Salt and Black Pepper

Juice and zest of 2 lemons

3 cloves Garlic

2 Tbl Oregano, minced

2/3 C Extra Virgin Olive Oil

1 small Yellow Onion, rough chopped

4 ea Persian Cucumbers, sliced into ½” half-moons

4 ea Globe Radishes, sliced

1 Green Bell Pepper, chopped

1 C Sugar Snap Peas, sliced in thirds

¼ Red Onion, very thinly sliced

4 oz Feta, crumbled

2 Tbl Mint, rough chopped

2 Tbl Parsley, rough chopped

(Warm pita and lemon wedges, for serving)



  1. In the bowl of a food processor, combine lemon juice, zest, garlic and oregano and process to combine. Drizzle in olive oil with machine running and transfer ½ of the mix to a small bowl. Reserve this to use as salad dressing later.
  2. Add the rough chopped yellow onion to the mixture remaining in the machine and process until almost smooth.
  3. Season the fish, place in a gallon Ziploc, and add the onion mixture from the food processor. Massage a bit, squeeze out the air and place in fridge to marinate, at least 1 hour and up to 6 hours.
  4. When ready, heat grill to high. Wipe any excess marinade off the fish and grill, turning once, until cooked through, about 4-5 minutes per side
  5. Toss remaining vegetables with the reserved dressing. Serve salad alongside the grilled fish, with warm pita and lemon wedges.

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Wine Pairing: Napa Valley Estate Cabernet Sauvignon

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