Barbecue-Glazed Swordfish Salad

Serves 4

1-1/2 pounds swordfish or tuna cut into 1-inch cubes
1 jar Silver Palate Smokey Maple Barbecue Sauce
1 pound fresh spinach stems and veins removed washed and dried
2 scallions, including green parts, thinly sliced, for garnish


In a covered dish, marinate swordfish in Silver Palate Smokey Maple Barbecue Sauce for several hours or overnight in refrigerator. Preheat broiler. Place fish on a foil-lined broiler pan and cook as close to heat as possible for 2 minutes. Turn and broil another 2 minutes, until fish just starts to brown. Remove from heat and keep warm. Arrange spinach on 4 individual plates. Pour marinade and pan juices into a small saucepan. Over low heat, bring to a simmer. If necessary, thin sauce with 1 tablespoon of water. Mound hot swordfish in center of plates, then spoon on hot sauce. Garnish with scallions and serve at once.

Silver Palate Products used in this recipe: