Grilled Swordfish and Crisp Green Bean Salad

Ingredients

• Swordfish steaks (4 (6-ounce) steaks)
• Salt (to taste)
• Black pepper (to taste)
• Garlic (2 cloves, minced)
• Dijon mustard (2 tablespoons)
• Extra virgin olive oil (1/4 cup, plus more for grilling)
• Lemon (1, juiced and zested)
• Fresh parsley (1/4 cup, chopped)
• Kalamata olives (1/2 cup, pitted and halved)
• Red onion (1/2, thinly sliced)
• Cherry tomatoes (1 cup, halved)
• Green beans (1 pound, trimmed)

Instructions

1. Preheat the grill to medium-high heat.
2. Season the swordfish steaks generously with salt and black pepper on both sides.
3. Brush the grill grates with olive oil to prevent sticking. Grill the swordfish for 4-5 minutes per side, or until the fish flakes easily with a fork and is cooked through. Remove from the grill and let rest for a few minutes.
4. While the swordfish is grilling, bring a pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, or until they are bright green and crisp-tender. Drain and immediately rinse with cold water to stop the cooking process.
5. In a large mixing bowl, combine the cooked green beans, cherry tomatoes, red onion, Kalamata olives, and chopped fresh parsley.
6. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, Dijon mustard, minced garlic, salt, and black pepper to create a tangy vinaigrette.
7. Pour the vinaigrette over the salad ingredients and toss gently to ensure everything is evenly coated.
8. Slice the grilled swordfish steaks into thin strips.
9. Divide the salad onto plates and top generously with the sliced swordfish.
10. Serve immediately and enjoy this delightful dish!