Main dishes

Grilled Swordfish Vinaigrette

(10)

rate it now!

photo by:kraft

After marinating in balsamic vinaigrette, swordfish steaks are grilled then served over a bed of mixed greens.

time

prep:

5 min

total:

1 hr 17 min

servings

total:

4 servings

add your photo

add to shopping list

add to recipe box

send/share

what you need

bottle (8 oz.) KRAFT Balsamic Vinaigrette Dressing, divided

swordfish steaks (4 oz. each)

bag (10 oz.) mixed salad greens

Make It

POUR 1/2 cup of the dressing over fish in shallow dish; cover. Refrigerate 30 min. to 1 hour to marinate. Drain fish; discard marinade.

PREHEAT greased grill to medium heat. Grill fish 5 to 6 min. on each side or until fish flakes easily with fork.

TOSS greens with remaining dressing; divide evenly among 4 serving plates. Top with fish.

Kraft Kitchens Tips

Substitute

Substitute 1 bag (10 oz.) baby spinach for the mixed salad greens.

Rate recipes, or edit your previous ratings and more. Sign In

rasmus1

posted:10/24/2008

My whole family loved this recipe. It was like we went to a fancy place for dinner. Excellent!!!

coelbishop

posted:6/2/2008

i had bought swordfish for my boyfriend and i to try. neither of us had ever eaten it before. i decided to use this recipe and we loved it, absolutely loved it!!!

boos9

posted:3/23/2005

My and i thought it was very good.

Megan325

posted:7/20/2004

WOW!!!!--thats all i can say--it was fabulous and sooo easy!!!

ErinS9

posted:7/11/2004

I'm not a big fish lover but, my family is. This is the first time I had Swordfish and it was excellent. I will make it again soon.

a cook

posted:10/19/2002

I THOUGH THIS WAS OUT OF THIS WORLD.!!!!!

a cook

posted:10/18/2002

awesome dish .if you love fish you have to have this. easy to prepare and to cook and most important easy to eat

a cook

posted:10/6/2002

This is exactly what I was looking for! An easy way to prepare swordfish that will be appealing to all!

rusick1

posted:4/21/2002

a cook

posted:2/18/2002

I marinated 3 steaks for a little over 2 hours to make sure the flavor was absorbed. The swordfish was tender, moist, and I thought the vinaigrette complimented the swordfish very well. I served this over a bed of baby spinach, which made the dish very presentable.