Recipe by Rachael Ray
This recipe originally appeared in our Harvest 2020 issue. Get the magazine here.
- 1/3 lb. double-smoked bacon (very smoky), smoked meaty pancetta (mildly smoky), or meaty pancetta (no smoke, just pork flavor)
- About 1/4 cup EVOO
- 5 spring onions or 1 bunch scallions, whites finely chopped and greens thinly sliced on an angle
- 3 cloves garlic, finely chopped or grated
- 1/3 cup white wine vinegar
- Salt and pepper
- 4 swordfish steaks (1 to 1 1/4 inches thick), skin trimmed, bloodline removed
- Crushed red pepper
- 2 sprigs fresh oregano, leaves stripped and chopped, or 1 tsp. dried oregano
- 2 tbsp. finely chopped fresh rosemary
- Olive oil cooking spray (preferably nonaerosol)
- 2 lemons, halved
- 8 cups (total) coarsely chopped romaine hearts and escarole
- 3 heirloom tomatoes, cored, then sliced into wedges
1. Place the bacon in the freezer for a few minutes to firm it up, then finely chop it.
2. In a large skillet, heat the EVOO over medium-low. When the oil shimmers, add the bacon and cook until the fat renders, about 5 minutes. Add the spring onion whites and the garlic. Stir for a minute, then whisk in the vinegar. Season the dressing to taste with salt and pepper.
3. Heat a large cast-iron skillet over medium-high. Season the fish with salt, crushed red pepper, and the herbs. Spray the skillet with cooking spray. Add the fish, working in batches if necessary, and cook until cooked to desired doneness, about 4 minutes per side for medium. Transfer the fish to a large plate or platter. Add the lemons to the skillet, cut-sides down, and cook until lightly charred, about 1 minute. Transfer the lemons to the plate with the fish.
4. In a large bowl, toss the greens, tomatoes, and spring onion greens with the dressing.
5. Serve the fish with the salad and the seared lemons.