Swordfish Kebabs with Tomato-Arugula Salad

Image of Swordfish Kebabs With Tomato-Arugula Salad, Rachael Ray Magazine
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Ingredients

  • 2 pounds swordfish steaks, cut 1 inch thick
  • 6 garlic cloves, chopped
  • Zest of 2 lemons, 1 lemon juiced and 1 cut into wedges after zesting
  • cup flat-leaf parsley (a couple of generous handfuls)
  • Extra-virgin olive oil (EVOO), for liberal drizzling (1/3 to cup)
  • Salt and freshly ground pepper
  • 4 plum tomatoes, diced
  • 2 bunches of arugula, coarsely chopped

Description

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