Grilled Swordfish and Roasted Red Pepper Salad

Ingredients

• Swordfish steaks (4 (6 oz each))
• Salt (to taste)
• Black pepper (to taste)
• Garlic (2 cloves, minced)
• Dijon mustard (1 tablespoon)
• Extra virgin olive oil (1/4 cup, plus more for grilling)
• Fresh lemon juice (2 tablespoons)
• Feta cheese (1/2 cup, crumbled)
• Kalamata olives (1/3 cup, pitted and halved)
• Red onion (1/2, thinly sliced)
• Mixed salad greens (8 cups)
• Red bell peppers (2, halved and seeded)

Instructions

1. Preheat your grill to medium-high heat.
2. Season the swordfish steaks generously with salt and pepper.
3. Grill the swordfish for 4-5 minutes on each side or until the fish is opaque and flakes easily with a fork. Remove from the grill and set aside to cool slightly.
4. While the swordfish is grilling, place the halved red bell peppers on the grill, cut side down. Grill until charred on all sides, about 10-15 minutes total. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Once cooled, peel off the skin, remove the seeds, and slice into strips.
5. In a large salad bowl, combine the mixed salad greens, sliced red onion, Kalamata olives, and roasted red pepper strips.
6. To prepare the vinaigrette, whisk together the lemon juice, olive oil, Dijon mustard, minced garlic, and a pinch of salt and pepper in a small bowl until emulsified.
7. Flake the grilled swordfish into large bite-sized pieces and gently fold into the salad.
8. Drizzle the vinaigrette over the salad, tossing gently to coat evenly.
9. Top with crumbled feta cheese and serve immediately. Enjoy the burst of flavors!