Swordfish and Carrot Salad

  • 20 mins total
  • 10 mins prep
  • 10 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Carrot salad is a nice change to my regular mixed green salad.  I grew up eating it in France and, I still do enjoy it. There is more than meets the eye on grating carrots however. If too finely grated, it will turn into mush. If grated too coarsely, it will take forever to chew, even for a rabbit. Using the right gage on the grater is important on how different the salad will taste. Last night I did not use my usual grater and I can tell you I will never make that mistake again. Granted, the carrot were not grated too coarsely, however they did not have the flavor when grated smaller.
In France the seasoning is kept simple, and the carrots are served separate in a little mount on the plate.

The swordfish  sauce was just using the same ingredients as the carrot salad so I would not have too many conflicting flavors on my plate.
Simple and delightful. We enjoyed a nice glass of Chardonnay alongside.

Giangi's Kitchen Signature


Nutrition Facts
Swordfish and Carrot Salad
Amount Per Serving
Calories 266 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g50%
Cholesterol 58mg19%
Sodium 80mg3%
Potassium 458mg13%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 4g4%
Protein 9g18%
Vitamin A 10840IU217%
Vitamin C 37.6mg46%
Calcium 40mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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Swordfish and Carrot Salad

  • 20 mins total
  • 10 mins prep
  • 10 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 4 - 6 ounces - fillets of swordfish
  • 4 tablespoons unsalted butter
  • 2 , juce extracted lemon
  • 2 tablespoons fileny chopped fresh flat-leaf parsley
  • 4 large pelled carrots
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon finley chopped fresh flat-leaf parsley



  2. In a large skillet melt the 3 tablespoons of butter over medium high heat. Add ½ of the lemon juice, parsley and the fillets of swordfish. Cook over medium heat until the fillets are cook all the way through. Salt and pepper

  3. Remove the fillets from the pan and set aside. Add the remaining 1 tablespoon butter and ½ of the lemon juice remaining to the skillet and cook until the butter is melted.

  4. Pour over the fish and sprinkle more parsley over the fillets.

  1. Grate the carrots pushing them lengthwise along the grater teeth.

  2. Toss the grated carrots with lemon juice, oil, parsley and pepper. Taste the carrots and add more lemon if needed


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