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Greek Swordfish Salad

A perfect quick-to-fix summer dinner: swordfish is skewered on rosemary branches, grilled and served with vine-ripened tomatoes, onions and cucumbers fresh from the garden.

Ingredients:

• 4 large, sturdy rosemary branches, about 8 inches long
• 1 lemon
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1 tsp. chopped rosemary
• 1 tsp. chopped oregano
• Salt and black pepper
• 1 pound swordfish, cut into 1-inch cubes
• 8 lettuce leaves
• 2 vine-ripened tomatoes, cut into wedges
• 1 English cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/2 pound feta cheese, cut into 4 slices
• 1/2 cup kalamata olives

Dressing

• 1/3 cup extra virgin olive oil
• Juice of 1 lemon (about 3 Tbsp.)

Cooking Instructions:

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.

Servings per recipe: 4

Cal. 602 / Total fat 46g / Sat. 14g / Chol. 94mg / Sdm. 807mg / Carbo. 17g / Prot. 33g / Om-3 .7g