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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 12 pieces swordfish fillet --

  3. 2x6x1/3 inches

  4. 2 heads romaine hearts only --

  5. 1"-slices

  6. 1 red onion sliced thin -- rings separated

  7. 8 ounces sliced beets or fresh cooked beets -- sliced

  8. 12 pieces pitted imported greek olives

  9. 4 ounces feta cheese

  10. 12 wedges ripe tomato

  11. **DRESSING**

  12. 2 tablespoons freshly squeezed lemon juice

  13. 3 tablespoons red wine vinegar

  14. 2 cloves garlic minced

  15. 2 teaspoons fresh thyme -- chopped

  16. 1/2 teaspoon salt

  17. 1/2 teaspoon freshly ground pepper

  18. 10 tablespoons good olive oil

Instructions Jump to Ingredients ↑

  1. Dressing- whisk all ingredients together and refrigeratePrior to cooking swordfish, marinate in 2 tablespoons of the salad dressing.

  2. Charbroil swordfish being careful not to overcook.

  3. In a large bowl add all salad ingredients except swordfish and 1 ounce of cheese. Toss with dressing.

  4. Arrange on 4 plates, place 3 pcs swordfish on each salad and garnish with the remaining feta cheese.

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