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    Rosemary Swordfish Skewers with Sweet Pepper Salad

    By | Shine Food – Thu, Aug 2, 2012 10:04 AM EDT

    Photo by Romulo YanesPhoto by Romulo YanesKiera Wright-Ruiz, Bon Appetit

    You're tired. You don't want to stand in a hot kitchen. You're also hungry. You want dinner. Now.

    We understand, and we have a solution in this 30-minute meal. Dinner? Check. Hassle? Nope.




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    Rosemary Swordfish Skewers with Sweet Pepper Salad
    4 servings
    active: 30 minutes
    total: 30 minutes

    Ingredients
    7 tablespoons extra-virgin olive oil3 garlic cloves, thinly sliced 4 small assorted sweet peppers, 2 sliced into 1/4" rounds, 2 cut into strips
    1/2 small onion, cut in half lengthwise, thinly sliced, soaked in ice water
    1 jalapeño, seeded, thinly sliced
    2 tablespoons Sherry vinegar
    4 ounces arugula (about 8 cups loosely packed)
    Kosher salt, freshly ground pepper
    1 pound 1"-thick swordfish steaks, trimmed, cut into 1" cubes
    1 tablespoon (generous) minced fresh rosemary
    1 lemon, quartered

    Special Equipment:
    4 bamboo skewers (soaked in water for 1 hour before using) or 4 metal skewers

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    Preparation
    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.) 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). 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.

    Combine peppers, onion, jalapeño, 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.

    Place 3-4 cubes swordfish on each skewer. Brush fish with remaining garlic oil; sprinkle with rosemary and season with salt and pepper.

    Grill swordfish until just opaque in the center and lightly browned in spots, about 2 minutes on each of the 4 sides.

    Divide salad among plates. Place a skewer atop each. Garnish with garlic chips and lemon quarters for squeezing over.


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