By: Chef Charles Ostergren
2 (8 oz) Swordfish Steaks cut about 1" thick
Red Onion slices, Romaine Lettuce
& Tomato slices
Caesar Salad Dressing, Croutons,
& Pecorino Romano Cheese
Lightly coat the Swordfish with Balsamic Vinaigrette and grill 4 minutes on the 1st side and 2 minutes on the 2nd side.
At the same time, grill the onion, lettuce and tomato for a minute or so.
Remove the skin and place the swordfish and grilled vegetables on the serving dishes. Drizzle some of the vinaigrette on the fish and dress the grilled vegetables with caesar salad dressing, croutons and shaved pecorino romano cheese.
Makes 2 Servings