Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Cooking Light, Lunch, Salads, Seafood, The Lazy Way To Cook
Yields or Serves:
Swordfish Salad
Instead of using tuna why not use swordfish. If I have leftover swordfish I like to make my delicious Swordfish Salad. Serve it on bread or over lettuce and tomato. So delish!
INGREDIENTS
1 Large Piece of Cooked Swordfish
1 Chopped Jalapeño Pepper
1 Chopped Dill Pickle Spear
2 Chopped Green Olives
3 Chopped Scallions
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Cup Mayonnaise
1 Tablespoon Dijon Mustard
1 Tablespoon Chopped Parsley
Dice the swordfish into bite size chunks and transfer to a large bowl. Stir in the chopped jalapeño pepper, chopped pickle, chopped olives, chopped scallions, salt, pepper, mayonnaise, mustard and parsley. Refrigerate for 1 hour. Serve on bread of your choice (I like to use a crusty Italian bread) or serve over lettuce and tomato. Serves 4
