Swordfish with Spinach, Golden Raisins, and Pine Nuts

Sara Dickerman

Servings

Ingredients

4 cups spinach

2 tablespoons golden raisins

1 tablespoon pine nuts

2 tablespoons olive oil

Fresh lemon juice

3 ounces leftover swordfish from Seared Swordfish with Fennel and Endive (click here for recipe)

Toss spinach, raisins, and pine nuts with olive oil and lemon juice. Break swordfish into pieces and serve on top of greens.