Swordfish With Pomegranate, Onion And Pistachio Salad

Name: Swordfish With Pomegranate, Onion And Pistachio Salad
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Ingredients: 1/3 cup extra-virgin olive oil; juice of 1/2 lemon; 2 garlic cloves; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 3 tablespoons fresh flat-leaf parsley; 1 small red onion; Seeds and juice from 1 pomegranate; 1/3 cup shelled unsalted pistachios; 2 tablespoons extra-virgin olive oil; juice of 1/2 lemon

Andy Harris•Sept. 1, 2015 2:00 pm EST

Food writer and editor Andy Harris's latest book, Eat Istanbul, is full of recipes gathered while eating his way across the country with renowned photographer David Loftus. From the stunning art to stories detailing the vast array of ingredients used in this vibrant, varied and incredibly photogenic cuisine, Eat Istanbul is an instant classic for any aficionado of Mediterranean and Middle Eastern food, or simply someone who loves to take pictures of their culinary handiwork. This swordfish salad is as delicious as it is beautiful.

Reprinted with permission from Eat Istanbul

Swordfish With Pomegranate, Onion And Pistachio Salad

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Prep Time

45

minutes

Cook Time

15

minutes

Servings

4

Total time: 1 hour

Ingredients

1/3 cup extra-virgin olive oil
juice of 1/2 lemon
2 garlic cloves
1 teaspoon dried oregano
1 teaspoon ground cumin
3 tablespoons fresh flat-leaf parsley
1 small red onion
Seeds and juice from 1 pomegranate
1/3 cup shelled unsalted pistachios
2 tablespoons extra-virgin olive oil
juice of 1/2 lemon

Directions

Rinse and dry the swordfish, then place in a nonreactive dish (e.g., glass, Pyrex, or ceramic). Add the marinade ingredients, season generously with sea salt and freshly ground black pepper, and cover with plastic wrap. Refrigerate for at least 30 minutes — preferably longer.
Combine all the ingredients for the pomegranate, onion, and pistachio salad in a bowl. Season generously with sea salt and freshly ground black pepper, cover with plastic wrap, and refrigerate until ready to use.
When the swordfish has finished marinating, transfer it to a large plate and pour the marinade into a large frying pan. Cook over medium heat for 2 to 3 minutes, stirring occasionally. Add the swordfish to the frying pan, in batches if necessary, and cook for 3 to 4 minutes on each side.
Remove the salad from the refrigerator, add the cooked swordfish, and mix to combine. Transfer the mixture to 4 plates and spoon any remaining marinade from the pan over the top. To serve, drizzle with the olive oil and lemon juice.