Spanish-Style Fish Salad
A fresh fish salad with olives in a Spanish style featuring crisp iceberg lettuce and vibrant peppers. Try this and other recipes from Spoonsparrow!
Ingredients
- 0.5 iceberg lettuce
- 70 g black pitted olives
- 70 g green pitted olives
- 4 Garlic cloves
- 2 vegetable onions
- 1 red bell pepper
- 1 orange bell pepper
- 500 g swordfish
- Salt
- ground pepper
- 2 tbsp plant oil
- 4 tbsp olive oil
- 2 tbsp white balsamic vinegar
Instructions
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1.
Clean the lettuce, separate leaves, wash, dry and cut into bite‑sized pieces. Drain olives and halve them. Peel garlic and slice thinly. Peel onions and cut into rings. Wash peppers, halve, seed and cut into 2 cm strips.
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2.
Wash swordfish, pat dry, slice into 1 cm thick pieces, season with salt and pepper, then sear in a hot pan with oil and garlic until golden‑yellow on both sides. Remove and break into chunks.
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3.
Mix oil and vinegar for the vinaigrette, season with salt and pepper. Toss lettuce with peppers and olives, divide onto four plates. Drizzle with vinaigrette and top with fish pieces, garlic slices, and onion rings. Serve immediately.
