Grilled Swordfish With Chopped Greek Salad

• 1/4 cup dry white wine
• 1/4 cup fresh lemon juice, divided
• 2 tablespoons plus 4 teaspoons extra virgin olive oil, divided
• 4 (6-ounce) swordfish steaks, about 1 inch thick
• 1 tablespoon white wine vinegar
• 3/4 teaspoon honey
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 1 pint cherry tomatoes, halved
• 1/2 seedless cucumber, chopped
• 1/2 small red onion, thinly sliced
• 1/4 cup pitted kalamata olives, halved
• 1/3 cup crumbled feta cheese
• 2 tablespoons finely chopped fresh mint leaves

1. Whisk together wine and 2 tablespoons each lemon juice and olive oil in a baking dish. Add swordfish, turning to coat; marinate 20 minutes, turning once.
2. Whisk together vinegar, honey, 1/2 teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons lemon juice and 4 teaspoons olive oil in a medium bowl. Add tomatoes and next 5 ingredients; toss.
3. Heat a lightly greased grill pan or heavy skillet over medium-high heat. Sprinkle swordfish with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Cook 3 minutes on each side or until well-marked and cooked through. Serve Lemony Orzo topped with swordfish and tomato mixture.

white wine, lemon juice, extra virgin olive oil, swordfish steaks, white wine vinegar, honey, kosher salt, freshly ground black pepper, cherry tomatoes, cucumber, red onion, kalamata olives, feta cheese, mint leaves

Taken from www.myrecipes.com/recipe/grilled-swordfish-greek-salad (may not work)