Grilled Swordfish and tomato saladMain Courses
1/4 cup olive oil
1 tablespoon dried oregano
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh basil leaves
1 garlic clove, minced
Salt and freshly ground black pepper
2 (5 to 6-ounces each) swordfish steaks
2 cups sliced tomatoes
Prepare the grill (medium-high heat). Whisk the oil, oregano, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.
Brush the swordfish steaks with half of the lemon and olive oil mixture. Toss the tomatoes with the remaining lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates, add tomato salad and serve.