Fish Salad with Olives Spanish Style

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Fish Salad with Olives Spanish Style
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in

Ingredients

for
4
Ingredients
½
70 grams
black pitted Olives
70 grams
green pitted Olives
4
2
1
1
500 grams
Pepper (freshly ground)
2 tablespoons
For the vinaigrette
4 tablespoons
2 tablespoons

Preparation steps

1.

Trim, pluck the leaves, rinse and shake dry the lettuce and tear into bite-sized pieces.

Drain the olives and cut into halves. Peel the garlic and cut into thin slices. Peel the onions and cut into rings. Rinse the bell peppers, cut in half, remove seeds and ribs and cut into about 2 cm (approximately 1 inch) long strips.

2.

Rinse the swordfish, pat dry and cut into thick slices of about 1 cm (approximately ½ inch). Season with salt and pepper.

Heat oil in a pan and roast the fish slices with garlic until golden brown on each side. Remove the fish from pan and tear into pieces.

3.

For the vinaigrette, mix oil with the white balsamic vinegar and whisk well. Season with salt and pepper.

In a bowl, add the iceberg lettuce, bell peppers and olives and toss gently. Place the salad on plate and place the fish pieces over it. Top with onion rings and drizzle the vinaigrette over. Serve immediately.