Swordfish with citrus vinaigrette

  • 1 persons
  • cooking time:15
  • difficulty


  • Grated peel and juice of an orange
  • 8 tablespoons of olive oil
  • Swordfish steak (9-ounce each)
  • 1 rosemary branch, pickled, finely chopped
  • 2-3 stumps of white or red chicory, hard underside, leaves loose

How to prepare

This festive swordfish with citrus vinaigrette is super tasty and easy to prepare. Combined with shrimp blinis with spicy mayonnaise and tuna dumplings, this festive snack is complete!


  • 1 For the dressing, mix the grated zest and juice of the orange with 6 tablespoons of olive oil.
  • 2 Dab the swordfish steak dry and cut into cubes. Sprinkle with salt and 1 teaspoon of rosemary.
  • 3 Fry the diced fish in the remaining oil until it is done. Place the chicory leaves on a plate, add one fish cube at a time and cover with dressing. Sprinkle with the rest of the rosemary, salt and pepper.