Grilled Swordfish, Green Beans And Spicy Tomato Salsa

• 4 (6 -8 ounce) swordfish steaks (1/2 inch thick)
• 2 tablespoons olive oil
• salt & freshly ground black pepper, to taste
• 3/4 lb green beans, cooked until tender (about 3-5 minutes)
• 1 (15 ounce) bag lettuce (I use spring mix)
• Olive oil and lemon juice dressing
• 2 tablespoons fresh lemon juice
• 5 tablespoons olive oil
• salt & freshly ground black pepper, to taste
• Tomato Salsa
• 3 -4 plum tomatoes, seeded and chopped
• 2 tablespoons capers, drained
• 1/2 cup red onion, chopped
• 1 garlic clove, chopped
• 1/2 cup flat leaf parsley, chopped
• 1 -2 tablespoon balsamic vinegar (to taste)
• 6 -8 tablespoons olive oil (to taste)
• 1/4 - 1/2 teaspoon crushed red pepper flakes (to taste)
• 1/2 cucumber, peeled, seeded and diced
• salt & freshly ground black pepper, to taste

1. Make the salad dressing by whisking the olive oil into the lemon juice, then adding the salt and pepper. Set aside.
2. Make the salsa by mixing all ingredients together, season to taste. Set aside.
3. Rub the swordfish steaks with some olive oil and sprinkle with salt and pepper.
4. Put the swordfish on a pre-heated grill (or ridged griddle), medium flame, and cook for 2-4 minutes on each side. Remove from heat.
5. Lightly dress the beans and salad greens with the olive oil and lemon juice dressing.
6. Place the swordfish on top of a pile of dressed greens.
7. Spoon the tomato salsa on top of the swordfish.
8. Enjoy!

olive oil, salt, green beans, olive oil, lemon juice, olive oil, salt, tomato salsa, tomatoes, capers, red onion, garlic, flat leaf parsley, balsamic vinegar, olive oil, red pepper, cucumber, salt

Taken from www.food.com/recipe/grilled-swordfish-green-beans-and-spicy-tomato-salsa-241242 (may not work)