
recipe
Alder or Cedar wrapped Swordfish Salad with Fennel and Radish
This swordfish salad is light but still substantial and can be customized with a variety of proteins.
TOTAL TIME
Active Time 40 minutes
SERVINGS
4 people
INGREDIENTS
For the Fish:
- 4 Wraps, Alder or Cedar
- 1 Lb. Fresh Swordfish
- 3 Tbsp. Olive Oil
- 2 Tbsp. Lemon Juice
- 2 tsp. Kosher Salt and Pepper
For the Salad:
- 1 Tomato, diced
- 6 Red Radishes, sliced
- 1 English Cucumber, diced
- 3 Small Bell Peppers, diced
- 1 Fennel Bulb, sliced thin
- 1 Romaine head
- 2 Tbsp. Fresh Basil, sliced
- 1 Tbsp. White Wine Vinegar
- 4 Tbsp. Olive Oil
- 2 Tbsp. Lemon Juice

CHEF'S TIP
Alder wraps will give a milder flavor than Cedar, which packs more of a flavor punch. We would recommend either wood for this recipe.
We used Swordfish in this dish however Albacore Tuna, Yellowtail, and Mahi Mahi would also work well here.
DIRECTIONS
- Soak wraps in warm water for several minutes and preheat the grill or oven to 400°F.
- Cut the fish into 1” cubes and combine with 3 Tbsp. of the oil, and 2 Tbsp. of the lemon juice, salt and pepper. Marinate for 15 minutes.
- Divide the the fish into 4 oz portions and lay on the wraps, roll up and secure with twine. Grill or bake for 10 minutes or until just cooked.
- Dice the tomato, radishes, cucumber, peppers and romaine, add the basil, vinegar, remaining oil and lemon juice.
- Add the fish and toss well to dress. Serve with lemon wedges.
- Enjoy!
*Keep a spray bottle of water handy in case of flare-ups.