Lemon-Marinated Swordfish with Greek Orzo Salad

A lemon, garlic, olive oil, and herb marinade provides flavor and keeps the swordfish moist during grilling. Serve with the summery orzo salad to round out the meal.



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Ingredients
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    1   
    15x7x1/2-inch cedar or maple grill plank
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    4 - 6  8  ounces 
    fresh or frozen swordfish steaks, 1 inch thick
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    2   tablespoons 
    olive oil
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    1   teaspoon 
    finely shredded lemon peel
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    1   tablespoon 
    lemon juice
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    1   tablespoon 
    snipped fresh oregano
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    1   clove 
    garlic, minced
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    freshly ground black pepper
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    Greek Orzo Salad
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    Lemon wedges (optional)
Greek Orzo Salad
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    3/4  cup 
    dry orzo
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    1/3  cup 
    chopped seeded cucumber
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    2   tablespoons 
    thinly sliced green onion
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    3   tablespoons 
    olive oil
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    1   tablespoon 
    lemon juice
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    1/4  teaspoon 
    salt
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    1/8  teaspoon 
    freshly ground black pepper
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    1   cup 
    shredded baby spinach leves
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    1/2  cup 
    halved grape tomatoes
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    1/4  cup 
    crumbled feta cheese (1 ounce)
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    2   tablespoons 
    snipped fresh oregano
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    salt and pepper


Directions
1.
At least 1 hour before grilling, soak plank in enough water to cover. Weight down plank to keep it submerged during soaking. Drain plank.
2.
Thaw swordfish, if frozen. Rinse swordfish; pat dry with paper towels.
3.
For marinade, in a small bowl, stir together olive oil, lemon peel, lemon juice, oregano, garlic, salt, and pepper. Brush marinade over swordfish. Place swordfish on a plate. Cover and chill for 1 hour.
4.
For a charcoal grill, place plank on the grill rack directly over medium coals; heat about 5 minutes or until plank begins to crackle and smoke. Place swordfish on plank. Cover; grill swordfish for 15 to 20 minutes or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Grill swordfish as above.)
5.
Serve swordfish with Greek Orzo Salad and, if desired, lemon wedges. Makes 4 servings.
Greek Orzo Salad
1.
Cook dry orzo according to package directions; drain. Rinse with cold water and drain again. In a medium bowl, combine orzo, cucumber, green onion, olive oil, lemon juice, salt, and pepper. Cover and chill for at least 30 minutes. Just before serving, stir in spinach leaves, grape tomatoes, feta cheese, and fresh oregano. Season to taste with salt and pepper.

Nutrition information
Per Serving: cal. (kcal) 502, Fat, total (g) 25, chol. (mg) 70, sat. fat (g) 5, carb. (g) 27, Monosaturated fat (g) 15, Polyunsaturated fat (g) 3, fiber (g) 1, sugar (g) 2, pro. (g) 39, vit. A (IU) 1166, vit. C (mg) 13, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 19, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 89, Cobalamin (Vit. B12) (g) 3, sodium (mg) 679, Potassium (mg) 690, calcium (mg) 81, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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