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Oven Roasted Swordfish with Lentil de Puy Salad

Entertaining alfresco? This swordfish dish would go down a storm.


  • 4 6-8 ounce pieces swordfish, no-bone, skin off, preferably center cut

  • 1/2 cup Ponzu-Soy Vinaigrette*, plus 2 tablespoons for lentil salad and extra to garnish

  • 2 cups cooked Lentil de Puy

  • 3 stalks celery, cut into 1/4-inch dice

  • 1/2 pound blanched haricot vert, cut into 2-inch lengths

  • 2 stalks scallions, sliced, white and green part separated

  • Grapeseed or canola oil for cooking

  • Kosher salt and freshly ground black pepper


  • 1.

    Pre-heat oven to 400 degrees. In a large bowl, marinate swordfish for 10 minutes in 1/2 cup of Ponzu-Soy Vinaigrette. Season fish on both sides with kosher salt and freshly ground black pepper. In an oven-proof saute pan coated lightly with oil over medium-high heat, sear the swordfish for about 3-4 minutes until colored; flip and transfer to oven. Roast in oven for an additional 7-9 minutes. Meanwhile, in a small bowl, combine lentils, celery, haricot vert, scallion whites and 2 tablespoons Ponzu-Soy Vinaigrette and season with kosher salt and freshly ground black pepper to taste. To serve, place a small mound of lentil salad on plate and top with swordfish. Drizzle Ponzu-Soy Vinaigrette around and garnish with scallions greens.


* Don't miss Ming Tsai's recipe for Ponzu-Soy vinaigrette at Ming Tsai's recipe page

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