Lunch
Charred Sword Fish Salad with Pomegranate & Black Garlic Oil
Thick-cut swordfish steaks seared until the exterior crisps and chars while the interior stays buttery. Served warm over nutty, chewy freekeh, scattered with pomegranate arils, toasted hazelnuts, and peppery arugula. Finished with a drizzle of black garlic oil that tastes like umami-forward umeboshi crossed with dark caramel.
940calper serving
54gprotein
75gcarbs
51gfat
15min prep 28min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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