Grilled Swordfish With Tomato Olive Vinaigret

Grilled Swordfish With Tomato Olive Vinaigret

Yield: 4 Servings

1 2 cloves garlic minced

juice of 1 lemon

1/3 c olive oil

Salt and pepper

6 ounce swordfish steaks

1 c diced tomatoes

1/4 c chopped sun-dried tomatoes

1/4 c pitted and chopped black

olives

1/4 c chopped red onion

1/4 c chopped mixed herbs -- (i.e.

basil, thyme, parsley, etc.

3 c mixed greens

Garnish: lemon wedges

In a food processor or blender combine garlic, lemon juice, olive oil

and salt and pepper. Drizzle 2 tablespoons of the dressing over the

swordfish steaks and coat both sides. Set aside for 10 minutes.

In a bowl combine olives, tomatoes, red onion, herbs and half of the

remaining dressing and toss to coat. Heat a cast iron grill pan over

medium high heat. Grill swordfish, depending on thickness, for 3-4

minutes per side.

In another bowl toss the mixed greens with the remaining dressing.

Transfer greens to a decorative plate and top with grilled swordfish

and tomato mixture. Garnish with lemon wedges.

Yield: 2 servings