Swordfish and Roasted Red Pepper Salad

Ingredients

• Salt and pepper - To taste
• Garlic - 1 clove, minced
• Dijon mustard - 1 teaspoon
• Extra virgin olive oil - 2 tablespoons
• Fresh lemon juice - 2 tablespoons
• Feta cheese - 1/4 cup, crumbled
• Kalamata olives - 1/4 cup, pitted
• Red onion - 1/4 cup, thinly sliced
• Mixed salad greens - 4 cups
• Red bell peppers - 2
• Swordfish steaks - 2 (6 oz) steaks

Instructions

1. Preheat the grill to medium-high heat.
2. Season the swordfish steaks with salt and pepper.
3. Grill the swordfish for 4-5 minutes per side, or until cooked through. Set aside to cool.
4. Place the red bell peppers on the grill and cook until charred on all sides. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove the seeds, and slice into strips.
5. In a large bowl, combine the mixed salad greens, red onion, Kalamata olives, and roasted red pepper strips.
6. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper to make the vinaigrette.
7. Flake the grilled swordfish into bite-sized pieces and add to the salad.
8. Drizzle the vinaigrette over the salad and toss to coat evenly.
9. Sprinkle the crumbled feta cheese on top.
10. Serve immediately and enjoy!