• 3 Tbs. extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 4 small sweet peppers (Gypsy, Lipstick, Jimmy Nardello): two sliced into quarter-inch rounds, two cut into thin strips
• One-half small onion, cut in half lengthwise, thinly sliced, soaked in ice water
• 1 jalapeno pepper, thinly sliced (optional)
• 2 Tbs sherry (or rice) vinegar
• 2 oz. fresh greens (or arugula), about 4 cups
• Salt to taste
• Ground pepper to taste
• 12 oz. swordfish steaks, trimmed & cut into 1" cubes
• 1-2 Tbs. minced fresh rosemary
• 1 lemon, quartered
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 six minutes (or less). Pour oil through a fine meshed sieve into a small bowl and let cool. Reserve garlic chips for garnish.
Combine peppers, onion, vinegar, and 1/4 cup garlic oil in a large bowl. Add greens. Toss to coat. Season salad with salt and pepper. Let stand for 10 minutes.
Place cubed swordfish on skewers (bamboo or metal). Brush fish with remaining garlic oil; sprinkle with rosemary and season with salt & pepper.
Grill swordfish over medium-high heat until opaque in the center and lightly browned in spots, about 2 minutes on each of the four sides. (total: 8 minutes)
Place skewer on top of salad on each plate. Garnish with garlic chips and lemon quarters for squeezing.
Bon Appetit, August 2012 p.32
