Greek Swordfish Salad

Recipe Ingredients

4 oz	113g	Sturdy rosemary branches - about 8" long (large)
1		Lemon
1/2 cup	118ml	Olive oil
2		Garlic cloves - minced
1 teaspoon	5ml	Chopped oregano
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Swordfish - cut into 1" cubes
8		Lettuce leaves
2		Vine-riped tomatoes - cut into wedges
1		English cucumber - sliced
1/2		Red onion - thinly sliced
1/2 lb	227g / 8oz	Feta cheese - cut into 4 slices
1/2 cup	118ml	Kalamata olives
		Dressing
1/3 cup	78ml	Extra-virgin olive oil
		Juice of 1 lemon - (abt 3 tbspns)
1 teaspoon	5ml	Minced oregano or marjoram
1 teaspoon	5ml	Minced mint

Recipe Instructions

Seafood Alternatives: mahi-mahi, tuna

Strip the leaves from the rosemary branches and mince enough to make 1 teaspoon; reserve the branches.

Squeeze the juice from the lemon and cut the rind into chunks. Put the juice and rind in a large bowl, add the olive oil, garlic, rosemary and oregano with a pinch of salt and pepper. Add the swordfish cubes and stir to coat evenly; cover and refrigerate for 1 hour.

For the salad dressing, combine the olive oil, lemon juice, oregano and mint in a small bowl and mix well. Season to taste with salt and pepper and set aside.

Preheat an outdoor grill to medium-high heat.

Take the fish from the marinade and skewer the cubes on the stripped rosemary branches, about 5 per branch. Grill the skewers until just cooked through, about 3 to 4 minutes on each side.

Meanwhile, assemble the salad. Put 2 lettuce leaves on each plate, then top with tomato wedges, cucumber slices, onions, feta cheese and olives. Drizzle the dressing over and set a swordfish skewer on each salad. Serve right away, with warm pita bread alongside.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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