Grilled Swordfish with Chopped Greek Salad

Coastal Living
Grilled Swordfish with Chopped Greek SaladRecipe
Fresh tomatoes, onions, and feta add a zesty Mediterranean touch to this simple recipe for Grilled Swordfish with Chopped Greek Salad.
Makes 4 servings


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1/4 cup dry white wine
1/4 cup fresh lemon juice, divided
2 tablespoons plus 4 teaspoons extra virgin olive oil, divided
4 (6-ounce) swordfish steaks, about 1 inch thick
1 tablespoon white wine vinegar
3/4 teaspoon honey
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 pint cherry tomatoes, halved
1/2 seedless cucumber, chopped
1/2 small red onion, thinly sliced
1/4 cup pitted kalamata olives, halved
1/3 cup crumbled feta cheese
2 tablespoons finely chopped fresh mint leaves


1. Whisk together wine and 2 tablespoons each lemon juice and olive oil in a baking dish. Add swordfish, turning to coat; marinate 20 minutes, turning once.

2. Whisk together vinegar, honey, 1/2 teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons lemon juice and 4 teaspoons olive oil in a medium bowl. Add tomatoes and next 5 ingredients; toss.

3. Heat a lightly greased grill pan or heavy skillet over medium-high heat. Sprinkle swordfish with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Cook 3 minutes on each side or until well-marked and cooked through. Serve Lemony Orzo topped with swordfish and tomato mixture.

Created date

May 2014