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Grilled Swordfish

6 oz each swordfish
2 tsp olive oil
1/2 tsp each salt and pepper
4 cups arugula or baby spinach
1/4 cup bottled olive spread (tapenade)
1 pt grape tomatoes, halved (2 cups)
Garnish: chopped parsley


Heat outdoor grill or grill pan to medium high heat.

Brush fish with oil; sprinkle with salt and pepper.

Grill, turning once, 8 to 10 minutes until just cooked through.

Place arugula on 4 serving plates. Add swordfish; top each piece of fish with 1
Tbsp olive spread. Scatter tomatoes on top. Garnish with parsley.

Good with breadsticks and drizzled with olive oil and vinegar.

Makes 4 Servings