Mama's Mediterranean Grilled Swordfish Salad

Course : Seafoods
Serves: 4
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12 pieces swordfish fillet -- 2x6x1/3 inches
2 medium romaine hearts only -- 1 inch-slices
1 medium 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 pieces ripe tomato wedges
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 / Directions:

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

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