Grilled swordfish is one delicious, filling bite that works great on a fresh, tangy salad! Yia Yia came to babysit the little one, so I put a nice piece of grilled swordfish on a bed of crispy Greek salad and this Tuesday lunch made you forget about the Monday blues.
Ingredients
1 lb Swordfish
Salt/pepper
olive oil
lemon
for Salad:
½ lemon
two cups arugula
three tomatoes sliced
½ cucumber sliced
¼ cup kalamata olives pitted chopped
½ cup croutons
¼ cup feta
olive oil 2 tbs
red wine vinegar 2 tbs
salt/pepper to taste
Instructions
Dry fish with dry papertowel to get rid of moisture
salt/pepper each side of fish
Heat Grill for 10 minutes to get it hot
Place fish on hot grill 2 minutes
rotate fish 45 degrees to get grill marks and cook another 2 minutes
flip over fish 2 minutes cooking
rotate fish 45 degrees and cook another 2 minutes
Fish on grill is done when inside flesh is about 135 degrees (temperature will continue to rise 5-10 degree when outside of grill) The goal is final temperature of fish to be around 145 degrees.