Swordfish and Green Bean Salad

Ingredients

• Salt and pepper (to taste)
• Garlic (2 cloves, minced)
• Dijon mustard (1 tablespoon)
• Extra virgin olive oil (3 tablespoons)
• Lemon (1, juiced)
• Fresh parsley (1/4 cup, chopped)
• Kalamata olives (1/4 cup, pitted and halved)
• Red onion (1/4 cup, thinly sliced)
• Cherry tomatoes (1 cup, halved)
• Green beans (1 pound, trimmed)
• Swordfish steaks (4, about 6 ounces each)

Instructions

1. Preheat the grill to medium-high heat.
2. Season the swordfish steaks with salt and pepper.
3. Grill the swordfish for 4-5 minutes per side, or until cooked through. Remove from the grill and let rest for a few minutes.
4. Meanwhile, bring a pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, or until crisp-tender. Drain and rinse with cold water to stop the cooking process.
5. In a large bowl, combine the cooked green beans, cherry tomatoes, red onion, Kalamata olives, and fresh parsley.
6. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.
7. Pour the vinaigrette over the salad ingredients and toss to coat evenly.
8. Slice the grilled swordfish steaks into thin strips.
9. Divide the salad onto plates and top with the sliced swordfish.
10. Serve immediately and enjoy!