Phil's Recipes...

Greek Swordfish Salad

Ingredients:
- 4 large sturdy rosemary branches, about 8" long
- 1 lemon
- 1/2 cup olive oil
- 2 cloves garlic, minced
- 1 tsp. chopped rosemary
- 1 tsp. chopped oregano
- Salt
- Black Pepper
- 1 pound swordfish cut in 1-inch cubes
- 8 lettuce leaves
- 2 vine-ripe tomatoes cut into wedges
- 1 English cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/2 pound feta cheese
- 1/2 cup kalamata olives

Dressing:
- 1/3 cup olive oil
- Juice of 1 lemon (about 3 tbsp.)
- Mint to taste

Directions:
Squeeze the juice from the lemon and cut the rind into chunks. Put the juice and the
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.

Skewer the cubes of fish on the stripped rosemary branches about 5 per branch. Grill
until cooked through, about 3-4 mins. on each side.

Meanwhile put 2 lettuce leaves on each plate, the top with tomato wedges cucumber,
onion, feta cheese, and olives. Drizzle the dressing over and set a swordfish skewer
on each salad. Serve right way with warm pita bread alongside.

Serves 4

Cal. 602. Total Fat 46g. Sat. Fat 14g. Chol 94mg. Sdm.807mg. Carbo. 17g. Prot. 33g. Om. 3.7g.

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