Swordfish Salad

Swordfish Salad

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!



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


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Recipe Rating

  • (5 /5)
  • 3 ratings

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