Fresh Herb Swordfish with Market Greens and Strawberries: Seasonal Chef Recipe


Swordfish is one of the easiest fish to cook. It’s dense texture lends itself well to pan frying or grilling. Adding fresh herbs brightens the fish and served with seasonal sweet strawberries makes this meal a huge hit. Perfect for lunch or dinner, and a clever way to bring those luscious strawberries to the table in a new way with swordfish. To read more about our  inspiration for this dish click this link: Bright Sweet Strawberries of June.

Fresh Herb Swordfish with Market Greens and Strawberries

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

This dish is truly under 30 minutes, start to finish. Perfect for a hot summer day!


  • 1 bunch fresh parsley
  • 1 bunch fresh chocolate mint, found at the: J&A Farm booth, in Pleasantville
  • Swordfish steaks
  • Olive oil
  • Kosher salt
  • Ground black pepper
  • --
  • 1 bunch of mizuna
  • 2 loose cups of baby spinach
  • 1/2 - 1 pint of farmers market strawberries, stemmed and sliced in half or quarters
  • Chèvre cheese
  • 1/4 cup of good balsamic vinegar, I used: Kontoulis Balsamic Vinegar
  • 1/4 cup of extra virgin olive oil
  • 2 teaspoons good honey, I used: Sohha Honey


  1. FOR THE FISH: Pick the leaves from the stems and finely mince equal parts of parsley and mint. Should have about a tablespoon for each steak. Season the fish with a drizzle of olive oil and a good sprinkling of salt and pepper on both sides. Press the herbs into the fish spreading in an even layer on one side.
  2. Place a non-stick pan over medium heat and drizzle with a little oil. Sear the herb side and watch it cook halfway. About 3-4 minutes, depending on the thickness. Turn it over and finish cooking on the other side. The fish should be somewhat firm when you press on it, but not hard.
  3. FOR THE SALAD: While the fish cooks roughly chop the mizuna and place in a salad spinner with the spinach. Rinse and spin under cool water. Divide between the plates. Divide the strawberries over the greens. Gently break apart the chèvre and divide that as well. About 1 - 2 oz per plate.
  4. Place the dressing ingredients in a small jar with a lid, along with 1/4 teaspoon each of salt and pepper and shake well to combine. Using a tablespoon drizzle the dressing over the greens.
  5. Slice the swordfish against the grain and lay over the salad. Drizzle the remainder of the dressing to taste.


The salad ingredients will make two generous salads, or four smaller salads.


About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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