A delightful and healthy dish featuring grilled swordfish paired with a refreshing tomato-cucumber salsa and crisp greens dressed in a tangy lemon vinaigrette.
Prepare the lemon dressing by whisking together the olive oil, juice from the lemon, salt, and pepper in a small bowl.
Use freshly squeezed lemon juice for the best flavor.
Combine the diced tomatoes, cucumber, finely chopped red onion, parsley, capers, and red pepper flakes in a bowl. Mix well and season to taste.
Let the salsa sit for a few minutes to allow the flavors to meld together.
Rub the swordfish steaks with olive oil and season with salt and pepper.
Ensure the swordfish steaks are evenly coated with oil to prevent sticking to the grill.
Preheat the grill to medium-high heat. Grill the swordfish steaks for 3-4 minutes on each side until cooked through.
Avoid overcooking the swordfish to keep it moist and tender.
Lightly toss the green beans and lettuce with the prepared lemon dressing.
Use just enough dressing to coat the greens without making them soggy.
Arrange the dressed greens on a serving plate, place the grilled swordfish on top, and spoon the salsa over the fish.
Serve immediately to enjoy the dish at its freshest.
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