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