• 315calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) olive oil

  2. 1 (1 inch thick, about 1 1/4 pounds) swordfish steak

  3. 1/4 teaspoon(s) ground black pepper

  4. 3/4 teaspoon(s) salt

  5. 2 tablespoon(s) fresh lemon juice

  6. 1 1/2 teaspoon(s) fresh oregano leaves , chopped

  7. 1/2 teaspoon(s) dried oregano , (can be substituted for above ingredient)

  8. 1 (about 12 ounces) English (seedless) cucumber

  9. 1 pint(s) grape or cherry tomatoes

  10. 1/3 cup(s) feta cheese , crumbled

Instructions Jump to Ingredients ↑

  1. In 10-inch skillet, heat 1 tablespoon oil over medium-high heat until very hot. Pat swordfish dry with paper towels. Add swordfish to skillet; sprinkle with pepper and 1/2 teaspoon salt and cook 10 to 12 minutes or until swordfish is browned on both sides and just turns opaque throughout, turning over once.

  2. Meanwhile, in large bowl, combine lemon juice, oregano, and remaining 2 tablespoons oil and 1/4 teaspoon salt. Cut unpeeled cucumber into 1/2-inch chunks. Cut each tomato in half.

  3. When swordfish is done, transfer to cutting board; trim and discard skin. Cut swordfish into 1-inch cubes. Add swordfish, cucumber, and tomatoes to dressing in bowl; toss gently to coat. Sprinkle with feta to serve.


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