Rosemary Swordfish Skewers With Sweet Pepper Salad

• 7 tablespoons extra virgin olive oil
• 3 garlic cloves, thinly sliced
• 4 small assorted sweet peppers, 2 sliced into 1/4-inch rounds, 2 cut into thin strips
• 12 small onion, cut in half lengthwise, thinly sliced, soaked in ice water
• 1 jalapeno, seeded, thinly sliced
• 2 tablespoons sherry wine vinegar
• 4 ounces arugula (about 8 cups loosely packed)
• kosher salt, freshly ground pepper
• 1 lb swordfish steak, trimmed, cut into 1-inch cubes (about 1-inch thick)
• 1 tablespoon generous minced fresh rosemary
• 1 lemon, quartered

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

extra virgin olive oil, garlic, sweet peppers, onion, sherry wine vinegar, arugula, kosher salt, swordfish steak, generous, lemon

Taken from www.food.com/recipe/rosemary-swordfish-skewers-with-sweet-pepper-salad-485349 (may not work)