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Autumnal Grilled Swordfish with Persimmon and Radicchio Salad
Autumnal Grilled Swordfish with Persimmon and Radicchio Salad

Autumnal Grilled Swordfish with Persimmon and Radicchio Salad
A sophisticated dish featuring grilled swordfish paired with a vibrant persimmon and radicchio salad, perfect for a nutritious and flavorful lunch.
Autumnal Grilled Swordfish with Persimmon and Radicchio Salad
Ingredients:
1
Servings
  • 200
    g
     swordfish
  • 1
    item
     persimmon
  • 100
    g
     radicchio
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 30
    g
     walnut
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Autumnal Grilled Swordfish with Persimmon and Radicchio Salad
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Brush the swordfish with olive oil and season with salt and pepper.
  3. Grill the swordfish for about 5-7 minutes on each side until cooked through.
  4. Slice the persimmon thinly and combine with radicchio in a bowl.
  5. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
  6. Toss the persimmon and radicchio with the dressing.
  7. Plate the grilled swordfish alongside the salad.
  8. Garnish with chopped walnuts before serving.
Nutrition Per Serving 522 g Per 100g
Energy 806.8 kcal 155 kcal
Protein 47 g 9.0 g
Fibre 9 g 1.7 g
Salt 0.2 g 0.0 g
Sugar 22.6 g 4.3 g
Carbohydrates 39.5 g 7.6 g
Fat 50.2 g 9.6 g
  • 200
    g
     swordfish
  • 1
    item
     persimmon
  • 100
    g
     radicchio
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 30
    g
     walnut
1
Servings
0

Preheat the grill to medium-high heat.

Brush the swordfish with olive oil and season with salt and pepper.

Grill the swordfish for about 5-7 minutes on each side until cooked through.

Slice the persimmon thinly and combine with radicchio in a bowl.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.

Toss the persimmon and radicchio with the dressing.

Plate the grilled swordfish alongside the salad.

Garnish with chopped walnuts before serving.

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