Recipes: Main Entrees, Salads

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Zesty Panko Crusted Swordfish Salad

Recipe submitted by Jeannine S. of Encinitas, CA, for the Mambolicous Recipe Contest 2009.


  • 1 cup San J Tamari Ginger Salad Dressing
  • 1/2 cup Brown Cow plain yogurt
  • 2 cups Ians Panko Breadcrumbs
  • 1 lb. swordfish fillets cubed into 1 inch cubes
  • 2 Tbsp. Jane’s Crazy Mixed-up Lemon Pepper marinade
  • 4-5 Tbsp. cold-pressed (extra virgin) olive oil
  • 10 oz. baby arugula
  • 1 mango, cubed into mini cubes
  • 1 tomato, cubed the same size as the mango
  • 1 avocado, cut into 1/2 moon shapes and fanned out
  • Zest and juice of one lemon
  • Salt and Pepper, to taste


  1. Combine 1/2 cup San J Tamari Ginger Salad Dressing and ½ cup Brown Cow Plain Yogurt and put into a zip lock baggie.
  2. Add the diced swordfish in a zip lock baggie and make sure each piece is coated in the marinade. Put the fish in the refrigerator and marinade while you get the rest of the recipe together (below) or up to 2 hours.
  3. In a bowl combine Jane’s Crazy Mixed-up Lemon Pepper marinade with the panko breadcrumbs. Roll the swordfish in the crumbs until each piece is coated well.
  4. In a large skillet on high heat olive oil up and add the swordfish. Brown each side of the cubes about 1 minute per side or less (just until each side is brown).
  5. Remove from heat and transfer to a baking rack, sprinkle with salt and fresh ground pepper.
  6. Lightly toss arugula with a small amount of oil and salt a pepper. Mound a pile of arugula in the center of the plate.
  7. Add the swordfish and sprinkle the mangos and tomato on and around the plate. Garnish the side of the plate with a few pieces of avocado fanned out.
  8. Drizzle the top of the salad with the remaining (or to taste) Ginger Salad dressing. Just prior to serving add a squeeze of lemon juice and lemon zest to the fish.

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