Swordfish with Watermelon and Lime-Ginger Citronette
The best salads are about having more, not less. More of what you crave right now: summer’s snappiest, crunchiest, most colorful produce. More flavors and textures in every bite. And more time to linger at the table because the meal was so quick to put together (and clean up). Throw in a punch of protein that’s hearty enough for dinner, and you’ve got an instant classic.
Surprising combinations can produce magical results. This utterly refreshing Asian-inspired salad features a bright lime-ginger dressing over watermelon wedges and meaty grilled-swordfish kebabs with scallions. From these layers of flavor, you’d never guess that the dish takes less than 30 minutes from start to finish.
3 tablespoons fresh lime juice (from 2 to 3 limes)
2 teaspoons sugar
2 teaspoons finely grated peeled fresh ginger
3 tablespoons safflower oil, plus more for brushing
Coarse salt and freshly ground pepper
1 pound skinless swordfish steak, cut into 1 1/2-inch pieces
4 large scallions, white and pale-green parts separated, dark-green parts thinly sliced
1 head Bibb lettuce (about 8 ounces), leaves separated
1/2 small seedless watermelon, rind removed, cut into 1/2-inch-thick wedges
1 medium carrot, peeled into ribbons and julienned
Flaky sea salt, such as Maldon, for serving
1. Whisk together lime juice, sugar, ginger, and oil; season with coarse salt.
2. Preheat grill to medium. Thread swordfish and scallion whites onto skewers. Brush fish and scallions with oil and season with coarse salt and pepper. Grill, flipping occasionally, until fish is opaque throughout, about 7 minutes.
3. Divide lettuce and watermelon among plates. Top with skewers. Drizzle with dressing and top with scallion greens and carrot. Sprinkle with sea salt and serve immediately.
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