Rosemary Swordfish Skewers With Sweet Pepper Salad

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Total Time
45mins
Prep 30 mins
Cook 15 mins

DH and I enjoyed this recipe from the August 2012 Bon Appetit for lunch. The recipe suggests using a "colorful assortment of bell peppers" in the salad. You will need to use 4 bamboo skewers soaked in water for an hour before using or 4 metal skewers. Prep time includes 10 minutes of letting the salad stand.

Ingredients Nutrition

Directions

  1. Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. (Alternatively, heat a grill pan over medium-high heat).
  2. Bring oil and garlic to a simmer in a small saucepan over medium heat and cook until garlic is toasted and light golden brown, about 6 minutes (remove from heat if garlic is cooking too quickly).
  3. Pour oil through a fine mesh sieve into a small bowl and let cool. (The garlic could burn if left in the oil). Reserve garlic chips for garnish.
  4. Combine peppers, onion, jalapeno, vinegar, and 1/4 cup garlic oil in a large bowl. Add arugula; toss to coat. Season salad with salt and pepper. Let stand for 10 minutes.
  5. Place 3-4 cubes swordfish on each skewer. Brush fish with remaining garlic oil; sprinkle with rosemary and season with salt and pepper.
  6. Grill swordfish until just opaque in the center and lightly browned in spots, about 2 minutes on each of the 4 sides.
  7. Divide salad among plates. Place a skewer atop each. Garnish with garlic chips and lemon quarters for squeezing over.