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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
2 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













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