Newsletter Home | Market Report | Recipes | Contact Us | Subscribe to Newsletter

Recipes Home | Refer this page to a friend

Steamed-Smoked Swordfish Salad

Seafood alternatives: salmon, bluefish, mackerel

Liquid smoke is a flavoring made from actual hardwood smoke. Through the process of distillation, the smoke is concentrated in a liquid that can be used to instantly lend a smoky aroma and taste to foods.

In this recipe, the flavor of smoke is transferred to the fish through the steam. Use a pan with a very snug-fitting lid or you'll find that you, too, will smell of smoke! If the lid doesn't fit tightly, cover the pan with foil before setting the lid in place.

Ingredients:

• 2 swordfish steaks (6 to 8 oz. each)
• 3 tablespoons liquid smoke
• 3 tablespoons lemon juice or water
• 3 tablespoons raspberry or red wine vinegar
• 1 tablespoon salad oil
• 1 teaspoon Dijon-style mustard
• 1 large head romaine lettuce
• 1/4 cup lightly packed slivered fresh mint or basil leaves or minced green onions

Optional additions:

• 4 thinly sliced radishes
• 2 tablespoons grated Parmesan cheese
• 3 tablespoons toasted slivered almonds

Rinse swordfish and pat dry; arrange on steaming rack. Pour liquid smoke and lemon juice into steaming pan. Cover pan tightly and bring liquid to boiling. Lower rack with fish in place into pan; cover tightly. Reduce heat and simmer until fish is just opaque in thickest part, about 6 minutes. Set fish aside to cook. (Fish can be refrigerated up to 2 days).

In a large bowl, combine vinegar, oil and mustard; whisk until smooth. Wash romaine leaves and spin or pat dry; discard tough stems and blemished leaves. Tear leaves into small pieces. Combine lettuce and mint with vinegar dressing and toss to coat leaves evenly.

Peel or slice skin from swordfish, then cut meat into thin strips or small cubes. Divide lettuce among 4 plates and top with swordfish.

Makes 4 servings. Per serving: 157 cal. / 19g prot. / 4g carbo. / 1g sat. / 2g mono. / 3g poly. / .2g om-3 / 33mg chol. / 103mg sdm.