Lunch

Charred Sword Fish Salad with Pomegranate & Black Garlic Oil

Name: Charred Sword Fish Salad with Pomegranate & Black Garlic Oil
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 2 servings
Ingredients: 2 swordfish steaks, 5 oz each, 1¼ inches thick; 1 cup cooked freekeh (roasted green wheat); 2 tbsp black garlic paste; 4 tbsp olive oil (divided); 2 tbsp sherry vinegar; 1 cup arugula; ¾ cup pomegranate arils; ¼ cup roasted hazelnuts, roughly crushed; 1 shallot, minced; 2 cloves garlic, minced; sea salt and cracked pepper; 1 tbsp fresh lemon juice

Thick-cut swordfish steaks seared until the exterior crisps and chars while the interior stays buttery. Served warm over nutty, chewy freekeh, scattered with pomegranate arils, toasted hazelnuts, and peppery arugula. Finished with a drizzle of black garlic oil that tastes like umami-forward umeboshi crossed with dark caramel.

940cal 54gprotein 75gcarbs 51gfat 15min prep 28min cook 2serves

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