Another tasty good one for you!
Lemon-Rosemary Grilled Swordfish with Greens!
2 tablespoons lemon juice
1/4 cup olive oil
1 1/2 teaspoons rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons garlic, minced
2 pounds swordfish, 4 to 6 cups chopped
1 head escarole, 6 cups chopped
1 pound broccoli rabe
1 tablespoon olive oil
1/8 teaspoon red pepper flakes, pitted and sliced
15 black olives
lemon wedges to garnish
1. In a small bowl or blender, whisk together lemon juice, olive oil, and minced rosemary. Season with salt and pepper. Separate the dressing into two equal portions. Use this portion to marinate the swordfish. Let sit for 15 to 20 minutes. Reserve the other half of the dressing to drizzle on greens and swordfish later.
2. While the swordfish is marinating, prepare the greens. Chop the escarole into 1-inch pieces. Wash well in a basin of cold water. Lift to drain. Set aside. Do the same with the rabe, using all the leaves and stalks, but first cut off and discard about 1 inch of the base of the stalks.
3. In a large skillet with a lid, heat oil over medium heat. Add the remaining tablespoon of minced garlic and red pepper flakes and saute for 1 minute. Stir chopped escarole and rabe, and 3 to 4 tablespoons water and cook, covered,over medium-high heat for 8 to 10 minutes until wilted and tender. Stir occasionally to distribute greens evenly in pan. They will cook down considerably. Drain any excess water. Stir in olives at the end.
4. While the greens are cooking, grill or broil the swordfish for about 5 minutes on each side.
5. Arrange the hot greens on a large platter. Drizzle with 2 to 3 teaspoons of the dressing. Place the swordfish on the top and drizzle another 1 to 2 tablespoons of dressing on the fish. Any remaining dressing could be placed on the table; it's great for dipping bread. Garnish with lemon wedges.
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