1 head iceberg lettuce, chopped
4 ripe red tomatoes, diced
1/2 red onion, minced
4T fresh dill, finely chopped
2T fresh chopped oregano (or 1T dried)
6 mint leaves, minced
3 leaves Pineapple Sage, minced (optional)
1.5 lb swordfish steak
1 dozen cloves marinated garlic
1c red wine vinegar
1/3c Dr. Gonzo's Dragon's Tears (garlic infused chili oil)
1/4c vegetable oil
1. Use a garlic press to crush the marinated garlic, then combine with oils, vinegar and herbs to make the marinade/dressing. reserve about half of the mixture to dress the salad, and use the other half to marinate the fish overnight.
2. Grill the swordfish over high heat - 2 minutes, then give it a quarter turn to get a crosshatch pattern of grill marks, and cook 2 minutes more. Then flip over, and do the same (2 minutes, rotate, cook 2 more minutes) - if your grill is hot enough, it should be cooked perfectly after about 8 minutes - it should be moist, yet flake easily.
3. While this is cooking, add the dressing to the vegetables - allowing the veggies to marinate for up to an hour will enhance the flavor (don't marinate overnight, the lettuce will be far too wilted).
4. Use a fork to flake the swordfish, and add the warm fish to the salad. Toss well, and serve warm, or chill and serve cold. The chili/garlic oil gives this a real kick!