Instructions: Seafood Alternatives: mahi-mahi, tuna
Strip the leaves from the rosemary branches and mince enough to make 1 teaspoon; reserve the branches.

Squeeze the juice from the lemon and cut the rind into chunks. Put the juice and rind in a large bowl, add the olive oil, garlic, rosemary and oregano with a pinch of salt and pepper. Add the swordfish cubes and stir to coat evenly; cover and refrigerate for 1 hour.

For the salad dressing, combine the olive oil, lemon juice, oregano and mint in a small bowl and mix well. Season to taste with salt and pepper and set aside.

Preheat an outdoor grill to medium-high heat.

Take the fish from the marinade and skewer the cubes on the stripped rosemary branches, about 5 per branch. Grill the skewers until just cooked through, about 3 to 4 minutes on each side.

Meanwhile, assemble the salad. Put 2 lettuce leaves on each plate, then top with tomato wedges, cucumber slices, onions, feta cheese and olives. Drizzle the dressing over and set a swordfish skewer on each salad. Serve right away, with warm pita bread alongside.

This recipe yields 4 servings.

Comments: A perfect quick-to-fix summer dinner: swordfish is skewered on rosemary branches, grilled and served with vine-ripened tomatoes, onions and cucumbers fresh from the garden.

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