“When I got back from traveling in Thailand last year, my dad wanted to try something easy that mimicked the flavors there,” Jamie Bissonnette says. To oblige his father, he created a vinaigrette with Thai fish sauce to dress grilled romaine lettuce. He serves the salad alongside swordfish rubbed with (surprisingly) dried onion-soup mix. “It’s an instant flavor booster.” Slideshow: Healthy Thai Recipes 

June 2013


Credit: © Christina Holmes

Recipe Summary test

35 mins


Ingredient Checklist


Instructions Checklist
  • Light a grill or preheat a grill pan. In a large bowl, whisk the lime juice, fish sauce, water, sugar and garlic until the sugar dissolves. Stir in the shredded carrot and set aside.

  • Brush the romaine hearts with canola oil and season lightly with salt and pepper. Grill cut side down over high heat until lightly charred on the bottom, 1 to 2 minutes. Turn the romaine and grill until it just starts to wilt, 1 to 2 minutes longer. Transfer the romaine to a plate or bowl and cover loosely with plastic wrap to steam. Let cool slightly, then cut the hearts into bite-size pieces. Add the romaine to the dressing in the large bowl and toss well.

  • Oil the grill grate. Brush the swordfish steaks with canola oil and season with salt and pepper. Rub each steak all over with 1 1/2 teaspoons of the onion soup mix. Grill the swordfish over moderately high heat, turning once, until the fish is lightly charred on the outside and just cooked through, 4 to 6 minutes. Transfer the grilled romaine salad and swordfish to plates. Garnish with chopped cilantro and mint and serve.

Suggested Pairing

Although they look dainty, Provençal rosés can have quite a bit of flavor and terrific acidity, which is great with meaty fish dishes like this one.