French in a Flash: Swordfish Paillard with Citrus Salad Recipe

Ingredients

• Four 6-ounce fillets swordfish
• 1/2 cup olive oil, divided
• Kosher salt
• Freshly cracked black pepper
• 4 ounces mixed baby spinach and baby arugula salad
• 1 blood orange
• 1 grapefruit
• 1/4 cup fresh lemon juice
• 40 oil-cured black olives
• 1 fennel bulb, thinly sliced
• 1 clove garlic

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