Mediterranean Swordfish Salad

This salad is a deliciously different combination of bold flavors and contrasting textures, with crisp cucumber, juicy grape tomatoes, salty feta cheese, and the meaty grilled goodness of swordfish.

PREP: 14 minutes      GRILL: 10 minutes

MAKES: 4 main-dish servings

1 swordfish steak, 1 inch thick (about 1 ¼ pounds)

3 tablespoons olive oil

¼ teaspoon ground black pepper

teaspoon salt

2 tablespoons fresh lemon juice

1½ teaspoons chopped fresh oregano or ½ teaspoon dried oregano

1 English (seedless) cucumber (about 12 ounces)

1 pint grape or cherry tomatoes, halved

cup crumbled feta cheese

1. Heat ridged grill pan on medium-high heat until hot. Pat swordfish dry with paper towels. Rub 1 tablespoon oil all over swordfish and sprinkle with pepper and ½ teaspoon salt. Place swordfish in pan and cook until swordfish is browned on both sides and just turns opaque throughout, 6 to 8 minutes, turning over once.

2. Meanwhile, in large bowl, combine lemon juice, oregano, and remaining 2 tablespoons oil and ¼ teaspoon salt. Cut unpeeled cucumber into ½-inch chunks.

3. When swordfish is done, transfer to cutting board; trim and discard skin. Cut swordfish into 1-inch cubes. Add swordfish, cucumber, and tomatoes to dressing in bowl; toss gently to coat. Sprinkle with feta to serve.

EACH SERVING: About 315 calories, 32g protein, 8g carbohydrate, 17g total fat (5g saturated), 68mg cholesterol, 720mg sodium