A flavourful marinade does double duty for the fish and salad in this easy, colorful meal. Any firm-fleshed fish works well. If you want to use fish fillets instead of steaks, cook skin side up first. Serve with pita or crusty bread.
4 Swordfish steaks (1-1/2 lb total)
1 Each sweet green and yellow pepper
1/3 cup Olive oil
1/3 cup Red wine vinegar
2 tablespoons Chopped fresh oregano
3 Cloves garlic, minced
1/2 teaspoon Pepper
2 Tomatoes
1 Piece (2 inches/5 cm) English cucumber
1/4 teaspoon Salt
4 Lemon wedges
4 Leaves romaine lettuce
Arrange fish in single layer in shallow glass dish. Core, seed and cut green and yellow peppers into 3/4-inch (2 cm) squares; place in bowl. Whisk together oil, vinegar, oregano, garlic and pepper; pour half over fish, turning to coat. Pour remaining oil mixture over sweet peppers. Cover each and marinate in refrigerator for at least 30 minutes or for up to 2 hours. Core and cut tomatoes into 1/2-inch (1 cm) cubes; add to peppers. Halve cucumber lengthwise; thinly slice crosswise and add to bowl along with half of the salt. Stir gently to coat.
Discarding marinade, place fish on greased grill over medium-high heat; sprinkle with remaining salt. Close lid and cook, turning halfway through, for about 6 minutes or until fish is opaque throughout and flakes easily when tested with fork. Squeeze juice from each lemon wedge over each steak. Place lettuce leaf on each plate; top with salad. Serve fish alongside.
Makes 4 servings.