Grilled Fish with Orange Salad
2 Tbsp finely chopped red onion pinch of crushed red pepper2 Tbsp extra-virgin olive oil
2 tsp fresh lemon juice
1/2 tsp pepper
3 large navel oranges
8 oil-cured black olives, pitted and coarsely chopped
1/2 cup fresh mint leaves, chopped (2 Tbsp)
4 (1/2 inch thick) swordfish steaks, about 6 oz each
With a sharp knife, peel oranges, making sure to remove the white pith. Holding oranges over a medium bowl, remove sections by cutting along membranes with a small knife, letting sections fall into bowl. Stir in the olives, mint, onion, crushed pepper, 1 Tbsp of the oil and the lemon juice. Refrigerate. Heat grill to HIGH and brush with about 1/2 of the oil. Brush swordfish with the other half, and sprinkle with pepper. Grill fish 2-3 minutes on each side, or just until cooked thru. Transfer fish to serving plates, top with the orange/olive/mint salad, and serve.
From Woman's Day magazine 6/2/98
