This dish is perfect for al fresco dinners on warm summer days or nights. The crisp, cool salad is the perfect complement to the meaty swordfish with a kick of jerk seasoning that balances perfectly with our 2023 Dry Rosé. Pour a couple glasses to sip alongside this delicious seafood dinner.
1 small watermelon (8 watermelon cubes / salad)
4 handfuls of mixed greens
2 tbsp extra virgin olive oil
Juice from 1 lime
sea salt & pepper (to taste)
2 swordfish fillets (6 oz each)
2 tsp Caribbean Jerk seasoning (1 tsp / fillet)
1 tbsp olive oil
Sea salt (to taste)
½ cup small diced strawberries
1 tsp finely minded red onion
3 – 4 leaves finely chopped mint
Juice of 1 lime
Dice strawberries into small pieces and place into a small bowl.
Finely mince red onion and finely chop mint. Add both to the small bowl.
Juice 1 lime into bowl and gently mix until well coated. Reserve until needed.
Cube watermelon and set aside 8 pieces per salad.
Place greens into a large bowl.
Add olive oil, lime juice, salt and pepper to the bowl and gently mix with hands until well incorporated. Reserve until needed.
Lightly coat each fillet with olive oil. Lightly dust each fillet with Jerk seasoning and sea salt.
Heat grill to medium high heat.
Place fish on grill and cook one side for 5 – 6 minutes. Flip and cook second side for another 5-6 minutes. Remove from heat and begin plating.
Divide greens onto 2 plates and place in the center of each plate.
Arrange watermelon cubes around mixed greens.
Place swordfish on bed of mixed greens and spoon strawberry salsa on top of swordfish. Enjoy!
8466 St. Helena Highway
Rutherford, CA 94573
