Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Insalata di pesce spada con finocchio e arance

Swordfish Salad with Fennel and Oranges

Name: Swordfish Salad with Fennel and Oranges
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 3 swordfish steaks; 2 blood oranges; 1 fennel bulb; 3 1/2 cups mixed salad greens (about 100 grams); 1 tablespoon pitted black olives; as needed Olive oil,; as needed Vinegar,; as needed Salt,; as needed Semolina flour,; as needed Vegetable oil for frying,

Mycooking06 @mycooking06

Sicilia

For this recipe, I was inspired by the latest book from my beloved Benedetta Parodi. I've always appreciated her cooking because it reflects my own style—simple and quick. Of course, I made a few changes, using blood oranges that remind me of the warmth of Sicily and black olives from my garden. It's a mix of colors and flavors that adds a magical touch to a simple salad!

Mycooking06 @mycooking06

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Ingredients

30 minutes

Serves 4 servings

3swordfish steaks
2blood oranges
1fennel bulb
3 1/2 cupsmixed salad greens (about 100 grams)
1 tablespoonpitted black olives
as neededOlive oil,
as neededVinegar,
as neededSalt,
as neededSemolina flour,
as neededVegetable oil for frying,

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Steps

30 minutes

1

Cut the swordfish into cubes. Place them in a colander and sprinkle with semolina flour to make it easy to remove any excess flour.
2

Heat a skillet with plenty of vegetable oil. Fry the swordfish cubes, then drain them on paper towels.
3

Meanwhile, slice the fennel in a bowl, add the mixed greens and olives. Peel the oranges, remove the segments, and add them to the bowl. Season with salt, olive oil, and vinegar.
4

Add the swordfish and serve.