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Swordfish on Escarole with Tomato-Basil Salad

Swordfish on Escarole with Tomato-Basil Salad Recipe

  • 6 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper to taste
  • 4 (8-ounce)swordfish steaks, ¾ to 1 inch thick
  • Olive oil
  • 1 bunch escarole, washed, dried, and finely shredded
  • 4 ripe tomatoes
  • ½ cup extra virgin olive oil
  • 2 tablespoons sherry wine vinegar
  • 1 shallot, peeled and chopped
  • 1 bunch basil, chopped (about ¾ cup)
  • 2 tablespoons red wine vinegar
  • 1 small garlic clove, crushed
  • 1 bunch chives, minced (about ½ cup)
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground pepper, or to taste
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 767kcal (38%)
Total Fat 59g (91%)
Saturated Fat 9g (47%)
Cholesterol 88mg (29%)
Total Carbohydrate 11g
Dietary Fiber 6g
Sugars 4g
Protein 48g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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