Italian Style Swordfish Salad
|Lightly packed watercress sprigs/Lightly packed arugula||1 1⁄2 Liter, rinsed and crisped (6 Cup)|
|Melba toast slice||16 (Plain Variety)|
|Red onion||1 Small, thinly sliced|
|Oil cured black olives/Small ripe olives||120 Milliliter, drained (1/2 Cup)|
|Red wine vinegar||80 Milliliter (1/3 Cup)|
|Olive oil||80 Milliliter (1/3 Cup)|
|Fresh thyme/3/4 teaspoon dried thyme||2 Teaspoon, dried|
|Anchovy paste||2 Teaspoon|
|Swordfish steaks||1 1⁄4 Pound, cut into about 1-inch, 2.5-centimeter cubes (About 455 To 565 Gram)|
Grate 1 teaspoon zest from 1 orange; set aside.
Cut off remaining peel and white membrane from oranges; thinly slice fruit crosswise.
Mound arugula on individual plates; top with toast, onion, and orange slices.
Scatter olives over salads.
Combine reserved zest, vinegar, oil, thyme, anchovy paste, and pepper in a small bowl.
Thread fish on 8 skewers, each about 10 inches (25 cm) long.
Lightly brush fish all over with dressing.
Arrange fish on cooking grate.
Place lid on grill.
Cook, turning once and brushing with more dressing halfway through cooking time, until fish is opaque but still moist in center (8 to 10 minutes; cut to test).
Arrange fish on plates.
Spoon remaining dressing over salads.