French Fridays with Dorie: Swordfish with Frilly Herb Salad

Swordfish with frilly herb salad on eatlivetravelwrite.com

I know Neil will be sad he missed out on this week’s French Fridays with Dorie recipe but he’ll be pleased to know it’s so good that I will be making it again – with other fish and perhaps even chicken.  Swordfish with Frilly Herb Salad (p 297) was on the menu and I was pleased that I had three people to share this meal with. It’s hard to buy a swordfish steak for one. I was pleased that Dorie offered the French work for swordfish (espadon) in the recipe header since, not being a big fish eater, I tend to get my fish in French all confused.

Espadon is a mighty and noble name for a fish and, indeed, when you see it in the fishmongers here in Paris, it certainly takes up a lot of room. It’s a BIG fish. See below – on the left at a regular fishmonger and on the right, at the Marché International de Rungis – the largest wholesale food market in the world – where I had the pleasure of spending the morning with Dorie herself yesterday. Quite the eye opening experience (necessary given our 4.45am rendez-vous!) and yes the swordfish do still have their swords attached to their bodies!

Swordfish in a Paris Market and at Rungis on eatlivetravelwrite.com

Fortunately at my local poissonnerie, the swordfish was cut into more manageable steaks (even more so than those on the left up there) and I set to marinating them for a few hours in the fridge. The marinade itself is full of good things – lemon zest, lemon juice, onions, capers, olive oil, piment d’Espelette, salt and rosemary (we actually used thyme cos that’s what we had and it worked well).

The marinade is re-heated while the fish is cooking to make a sauce which is served with the fish. We didn’t do the “frilly herb salad” that is meant to go with this (parsley and fresh herb leaves basically), opting to serve the fish on some mâche with the sauce on top, sprinkled with parsley. We served it with a new-to-me-but-rapidly-becoming-a-favourite red rice and green bean salad from Clotlide Dusoulier‘s new book (watch this space for a review and giveaway soon!) and it was pretty perfect for a hot Paris evening dinner.

Eating Dorie Greenspans swordfish on eatlivetravelwrite.com

Would I make this again? For sure – I loved the marinade and think it will go with a number of other fish as well as chicken. Did I like the swordfish, given I don’t really eat much fish? Actually it was not bad – not so “fishy” and I liked the sturdiness of it that it didn’t all fall apart in the grill pan.


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19 Responses to French Fridays with Dorie: Swordfish with Frilly Herb Salad

  1. Cakelaw July 19, 2013 at 01:47 #

    It looks great Mardi. I love the photo of all the swords poking up – I would definitely not mess with one of these fish.

  2. Dessert By Candy July 19, 2013 at 02:38 #

    It speaks volume that this recipe convinced you to enjoy fish! Must be quite an adventure exploring Rungis. Can’t wait to see more photos from your trip abroad!

  3. Kathy July 19, 2013 at 06:36 #

    This one was a winner for me too! The fish was perfect! Yours looks wonderful! Love the photo of the dinner table!

  4. Liz July 19, 2013 at 07:11 #

    I’m certain I would have liked this better had I eaten it in France! Thanks for allowing us to join you there 🙂 Love the table shot!!!

  5. Lola July 19, 2013 at 08:59 #

    Looks delicious! How envious I am of your French experience!

  6. yummychunklet July 19, 2013 at 12:52 #

    I skipped this one because I’m heading out of town. Maybe soon though!

  7. Cher July 19, 2013 at 14:56 #

    It looks great, Mardi! Sounds like you are having some wonderful adventures in Paris this year.

  8. Susan July 19, 2013 at 16:50 #

    What a wonderful experience & beautiful post!

  9. Amy Andrews July 19, 2013 at 18:08 #

    Wow! Avec sword?!!!!! Wonderful you were able to go, and with Dorie no less. I’m smiling at the thought of it.

  10. Tammy July 19, 2013 at 18:59 #

    Lovely dinner party you had! And how lucky for you that you were able to visit the market with Dorie!

  11. Diane Balch July 19, 2013 at 20:35 #

    I love your fish and the pics of the fish market… but please more Dorie. What did you talk about?

  12. Betsy July 19, 2013 at 21:40 #

    I was sure you weren’t going to eat this one, Mardi, but I’m happy you actually liked it. I enjoyed this too. You’re right, this would work well with chicken too. I loved the herb salad, so try that another time. Cool photo with the swords. I’ve only seen the steaks already prettied up for the store. Bon weekend.

  13. Nana July 20, 2013 at 08:28 #

    Tricia and I always wanted to see the Rungis market. It’s not too easy unless it is on a tour.
    How nice to be able to make that trip with Dorie, I’m sure it was fun and exciting.

    • Mardi Michels July 23, 2013 at 05:29 #

      Thanks. We did take a guided tour (took a while for me to organise but I persisted and was very glad I did!) – I’ll hopefully be writing about it soon – waiting on permission to post my photos from the Rungis folks.

  14. Trevor Sis. Boom. July 21, 2013 at 10:41 #

    4:45am? Are you sure it wasn’t a dream? (It would be one of mine that is for sure! How exciting!) In truth, I think I would have liked this better with the mâche as I’m not such a fan of parlsey salads. But I will make this again and yes, I think the marinade would be good with chicken. I think a paillard fits the bill here.

    • Mardi Michels July 23, 2013 at 05:30 #

      The whole morning was a bit dream-like for sure!

  15. Mr. Neil July 23, 2013 at 11:55 #

    Well now swordfish IS one I would think you’d enjoy. 😉

    Great dish – we can have in the south next week…six more sleeps!

  16. KarenP July 23, 2013 at 12:24 #

    We didn’t care for the frilly herb salad (it detracted from the flavors of the fish) so you made a good call! Your meal looks fabulous!

  17. Bintu @ Recipes From A Pantry July 24, 2013 at 04:05 #

    You are sooooooooooo lucky to be enjoying a culinary experience in Paris. The oniony sauce on the fish looks delish.

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