Grilled Swordfish with Citrus Herb Vinaigrette

We grow herbs in pots on our deck all summer long.  It’s fun finding recipes that use several herbs so we can get the most use out of them (don’t worry, nothing goes to waste at the end of the season because we chop up what’s left and freeze it in ice cube trays with a little olive oil to use all winter long).  This recipe is a great summer seafood recipe and uses 5 different herbs.  It is enough for a meal all by itself, but we served Roasted Asparagus and Quinoa Pilaf on the side.

(This recipe has been modified from an Emeril Lagasse recipe.  If you are not a cilantro fan, replace the cilantro with more of the other herbs.)

Serves 4

• ¼ cup lite rice vinegar
• 1 tsp orange zest
• 3 Tbsp freshly squeezed orange juice
• ½ tsp lemon zest
• 1 Tbsp freshly squeezed lemon juice
• 1 Tbsp honey
• 1 Tbsp minced shallot
• 1 tsp Dijon mustard
• ½ tsp minced garlic
• ¼ tsp kosher salt
• 1/8 tsp black pepper
• ¼ cup extra virgin olive oil
• 2 Tbsp chopped fresh mint leaves
• 2 Tbsp chopped fresh basil leaves
• 2 Tbsp chopped fresh parsley leaves
• 2 Tbsp chopped fresh cilantro leaves

• 4 (6 oz) swordfish fillets
• 2 Tbsp chopped fresh oregano leaves
• 6 cups fresh baby spinach leaves (or mixed baby greens)
• 1 cup cherry tomatoes, halved
• ¼ cup reduced fat feta cheese, crumbled

Preheat grill to medium high.  Combine first 16 ingredients (vinegar – cilantro) in a bowl or mini food processor.

Season each swordfish fillet with salt and pepper and lightly brush with olive oil.  Place on the grill and cook for 4 – 5 minutes per side.  Sprinkle with oregano.

In a large bowl, combine the spinach, tomatoes, feta and 1/3 cup of the vinaigrette.  Toss to combine and divide the salad among the 4 plates.  Top with swordfish and drizzle with remaining vinaigrette.  Serve immediately.

Makes 4 servings.  Nutritional Info/Serving:  Calories 452, Fat 24 g, Protein 37 g, Carbs 20 g