Grilled swordfish with meyer lemons
Uncooked swordfish fillet(s)
20 oz, 4 (5-ounce steaks)
2 item(s), Meyer variety, halved crosswise
Fat-free balsamic vinaigrette dressing
5 oz, baby variety
Fresh cherry tomato(es)
10 oz, halved
Uncooked red onion(s)
½ small, thinly sliced
- Sprinkle swordfish with salt and pepper. Brush swordfish and cut sides of lemons with 3 tablespoons of vinaigrette. Set grill pan over medium-high heat. When pan is very hot, place swordfish and lemons, cut side down, in pan. Grill until fish is just opaque in center, 2–3 minutes per side, and lemons are deeply browned on cut side, about 5 minutes.
- Meanwhile, toss together kale, tomatoes, onion, and remaining 5 tablespoons vinaigrette in large bowl. Divide salad evenly among 4 plates. Top with swordfish steaks and place 1 grilled lemon half on each plate.
- Per serving: 1 swordfish steak, 2 1/2 cups salad, and 1/2 lemon