Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            pieces  swordfish fillet -- 2x6x1/3 inches
  2              heads  romaine hearts only -- 1"-slices
  1                     red onion sliced thin -- rings separated
  8             ounces  sliced beets or fresh cooked beets -- sliced
  12            pieces  pitted imported greek olives
  4             ounces  feta cheese
  12            wedges  ripe tomato
                        ***DRESSING***
  2        tablespoons  freshly squeezed lemon juice
  3        tablespoons  red wine vinegar
  2             cloves  garlic minced
  2          teaspoons  fresh thyme -- chopped
     1/2      teaspoon  salt
     1/2      teaspoon  freshly ground pepper
  10       tablespoons  good olive oil

Preparation:

Dressing- whisk all ingredients together and refrigerate Prior to cooking swordfish, marinate in 2 tablespoons of the salad dressing. Charbroil swordfish being careful not to overcook. In a large bowl add all salad ingredients except swordfish and 1 ounce of cheese. Toss with dressing. Arrange on 4 plates, place 3 pcs swordfish on each salad and garnish with the remaining feta cheese.

Nutritional Information:

155 Calories (kcal); 7g Total Fat; (38% calories from fat); 7g Protein; 19g Carbohydrate; 25mg Cholesterol; 616mg Sodium