Grilled Swordfish Salad Wrap

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“This also works well with lavash.”

Ingredients Nutrition


  1. Mix together 1 tablspoon olive oil, half the lemon juice, salt and pepper in a shallow bowl.
  2. Add the swordfish; marinate 20 minutes; turn 2-3 times to coat well.
  3. In a bowl, mix together the rice, tomatoes, dill, onion, capers, garlic, lemon zest, remaining lemon juice, and 1 1/2 tablespoons olive oil.
  4. Season with salt and pepper to taste.
  5. Over a well-greased grill rack, over medium-high heat, grill the swordfish for 3-5 minutes per side or until just cooked through; baste frequently with left-over marinade.
  6. Let swordfish cool; flake and toss into rice mixture.
  7. Place tortilla on flat surface.
  8. Cover with a layer of spinach leaves.
  9. Place 1/4 of the salad mixture onto the tortilla leaving a 1/2 inch border.
  10. Roll up burrito-style.
  11. Repeat with remaining tortillas.
  12. Serve whole or cut in half on the bias.

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