main meals

Ingredients

	3 oz French bread, cut into twelve 1/4-inch-thick slices
	4 spray(s) olive oil cooking spray, divided
	1 large garlic clove(s), cut in half
	1/2 tsp dried oregano, divided
	1 1/2 pound(s) swordfish fillet(s), four 6 oz pieces (or two 12 oz fillets cut in half)
	3/4 tsp table salt, divided
	1/2 tsp black pepper, freshly ground, divided
	3 Tbsp orange juice
	2 Tbsp olive oil
	1 Tbsp red wine vinegar
	3 medium orange(s), navel, peel and white pith removed, halved, sliced
	5 oz arugula, baby leaves
	1/2 cup(s) red onion(s), thinly sliced
	8 medium olive(s), calamata, pitted and sliced (about 1/4 cup)

Instructions

• Preheat an outdoor grill, or a ridged stove-top grill pan or nonstick skillet over medium heat. Meanwhile, coat bread slices with cooking spray.
  
  
• Place bread on grill or pan. Cook, turning twice, until lightly toasted, about 4 minutes. Remove bread from pan and rub one side of each slice with garlic; crumble 1/4 teaspoon of oregano over toasted bread slices.
  
  
• Coat swordfish with cooking spray and sprinkle with 1/4 teaspoon each of salt and pepper; grill or cook, turning once, until just cooked through, about 6 minutes.
  
  
• Meanwhile, in a large bowl, whisk together orange juice, oil, vinegar, remaining 1/2 teaspoon of salt and remaining 1/4 teaspoon each of pepper and oregano; remove and reserve 2 tablespoons of dressing.
  
  
• Add oranges, arugula, onion and unreserved dressing to bowl; toss to coat.
  
  
• To assemble salads, place 2 cups of salad mixture on each of 4 plates; top each with a swordfish fillet (about 4 1/2 ounces). Drizzle each fillet with 1 1/2 teaspoons of reserved dressing; sprinkle each with 1 tablespoon of sliced olives. Place 3 pieces of toast on each plate.

Notes

• When fresh fennel is in season, slice some up, toss it in and garnish each serving with the fennel fronds. You can substitute halibut for the swordfish if you prefer.