This swordfish salad is light but still substantial and can be customized with a variety of proteins.

Total Time: 40 minutes
Servings: 4


For the Fish:

  • 4 Wraps, Alder or Cedar
  • 1 Lb. Fresh Swordfish
  • 3 Tbsp. Olive Oil
  • 2 Tbsp. Lemon Juice
  • 2 tsp. Kosher Salt and Pepper

For the Salad:


  • 1 Tomato, diced
  • 6 Red Radishes, sliced
  • 1 English Cucumber, diced
  • 3 Small Bell Peppers, diced
  • 1 Fennel Bulb, sliced thin
  • 1 Romaine head
  • 2 Tbsp. Fresh Basil, sliced
  • 1 Tbsp. White Wine Vinegar
  • 4 Tbsp. Olive Oil
  • 2 Tbsp. Lemon Juice

Chef's Tip

Alder wraps will give a milder flavor than Cedar, which packs more of a flavor punch. We would recommend either wood for this recipe.

We used Swordfish in this dish however Albacore Tuna, Yellowtail, and Mahi Mahi would also work well here.


1. Soak wraps in warm water for several minutes and preheat the grill or oven to 400°F.
2. Cut the fish into 1” cubes and combine with 3 Tbsp. of the oil, and 2 Tbsp. of the lemon juice, salt and pepper. Marinate for 15 minutes.
3. Divide the the fish into 4 oz portions and lay on the wraps, roll up and secure with twine. Grill or bake for 10 minutes or until just cooked.
4. Dice the tomato, radishes, cucumber, peppers and romaine, add the basil, vinegar, remaining oil and lemon juice.
5. Add the fish and toss well to dress.
Serve with lemon wedges.
6. Enjoy!

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Alder wrap

Used in this recipe:

Cedar wrap