Mediterranean Swordfish This is a quick and easy recipe that will delight even the most discriminating palate. I love Greek olives, and they add an extra zest to any fish. If you don't like swordfish, you can substitute tuna, tilapia, snapper or halibut. Makes 4 servings.
	Ingredients: Four 6- to 7-ounce swordfish steaks 1 tablespoon minced fresh parsley Sea salt and freshly ground black pepper 1/2 cup halved Greek olives 1/2 cup julienned sun-dried tomatoes (dry, not the oil-packed variety) 2 teaspoons olive oil 1 1/2 teaspoon minced garlic 1 1/2 cups halved cherry tomatoes 1/4 cup balsamic vinegar 1/2 bunch arugula, cleaned well 1 1/2 teaspoon minced fresh oregano, or 1/2 teaspoon dried
	Instructions: 1. Season the swordfish steaks with salt and pepper. Grill the swordfish on an outdoor grill for 3 to 4 minutes on each side or use a nonstick grill pan on the stove top. 2. In a medium nonstick skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, until golden, about 1 minute. Add the vinegar and 1/4 cup of water, then add the oregano, parsley, olives, sun-dried tomatoes, and cherry tomatoes. Cook, stirring, for 3 to 5 minutes. 3. Arrange the arugula in the center of 4 serving plates. Place a piece of swordfish on each plate. Spoon 1/2 cup sauce over each piece of swordfish.

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