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 Swordfish salad: Good and good for you By TINA DANZE / Special Contributor to The Dallas Morning News Chef David McMillan of 62 Main is widely acclaimed for his flair with fish. Last fall, Gourmet magazine cited his signature wood-grilled fish with "spirited" salads as a "don't miss" menu item. Among his seasonal offerings is Spiced Swordfish and Mesclun Salad With Glazed Cherry Dressing. It's a dramatic symphony of spicy, sweet, tangy and smoky flavors. Don't let the salad moniker fool you: The meaty swordfish gives the dish the heft of an entrée. Chef David McMillan at 62 Main restaurant in Colleyville with his Spiced Swordfish and Mesclun Salad With Glazed Cherry Dressing. 
Although it requires making your own spice rub, the recipe delivers a huge flavor pay-off with minimal kitchen work. Toasting and grinding the spices takes less than three minutes. The bold, sweet-tart cherry dressing is a perfect complement to the spicy swordfish, and it's a cinch to prepare. Grilling the fish over hardwood coals adds an extra flavor dimension, but you can opt for the broiler.
Chef McMillan sounds a bit sheepish when pressed about the dish's origins: a spa project he worked on. "I hesitate to say that, because some people may not want to eat it if they hear 'spa food.'" Still, he's justifiably confident selling the dish to nondieting diners. This one-dish meal screams flavor with every bite and is so satisfying that you'll forget it's good for you. But don't forget: Swimsuit season is around the corner. Tina Danze is a Dallas freelance writer. |
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62 Main Street, #200
Colleyville, TX 76034
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