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Swordfish en Escabeche over Greens

Nice, lighter salad entree...

1½ lbs		fresh swordfish
4 Tbs		extra-virgin olive oil, divided
		salt and pepper to taste
1 large		Spanish onion, cut into 1½-inch pieces
1 medium		green bell pepper, cut into 1½-inch squares
1 medium		red bell pepper, cut into 1½-inch squares
1 medium		yellow bell pepper, cut into 1½-inch squares
1 clove		garlic, chopped
¾ cup		red wine vinegar
½ Tbs		salt (or more to taste)
1 tsp		ground black pepper
1 Tbs		fresh oregano, roughly chopped
1 Tbs		orange zest, julienned
pinch of		crushed red pepper
2 Tbs		capers, drained and rinsed
1 bag		salad greens

1	Preheat grill to medium-high heat. Brush swordfish with 2 Tablespoons of oil. Grill fish until done. Set aside and let cool. Chop into bite-sized pieces and place in a square pyrex pan.
2	Heat 2 Tablespoons of oil in skillet. Add onion and sauté for two minutes, then add peppers and garlic and continue cooking for about 3 more minutes, stirring occasionally.
3	Pour in vinegar and add the seasonings. Cook for 5 more minutes. Adjust salt, as desired. Pour vinegar/vegetable mixture over swordfish. Sprinkle capers on top and chill covered, for at least 4 hours.
4	Divide greens between four bowls and spoon swordfish mixture with vinaigrette over greens.

Servings: 4

Nutrition Facts

Recipe Source

The Black Dog Summer on the Vineyard Cookbook