This one is especially good at summer’s end.

　　

Ingredients

4 servings

　　2 lemons

　　6 tablespoons extra-virgin olive oil (EVOO)

　　2 pounds swordfish steaks, trimmed of dark connective tissue and skin, cut into 2-to 3-ounce chunks

　　Salt and freshly ground black pepper

　　2 small to medium, firm zucchini, cut into bitesize chunks

　　2 roasted red peppers (homemade or jarred), drained and chopped

　　1 small red onion, chopped

　　3 vine-ripe tomatoes, diced

　　1/4 cup fresh flat-leaf parsley (a generous handful), chopped

　　2 to 3 tablespoons fresh mint leaves (a small handful), chopped

　　2 small garlic cloves, minced Crusty bread, to pass at the table

　　

Step 1

Preheat a grill pan or outdoor grill to high heat.

　　

Step 2

Zest and juice 1 of the lemons into a shallow dish, then add about 3 tablespoons of the EVOO to the juice. Set the swordfish chunks into the lemon and oil and season with salt and pepper. Turn the fish to coat and let marinate for 10 minutes.

　　

Step 3

In a salad bowl, combine the zucchini, red peppers, onions, tomatoes, parsley, and mint. Add salt to the chopped garlic and mash it to a paste with the flat of your knife. Add the mashed garlic to the salad bowl. Add the juice of the remaining lemon to the salad with about 3 tablespoons of the EVOO (3 times around the bowl). Toss the salad to coat evenly and distribute the garlic. Season the salad with salt and pepper.

　　

Step 4

Grill the swordfish for 3 minutes on each side, until firm and cooked through.

　　

Step 5

Place the salad on dinner plates and top with grilled swordfish. Serve with the crusty bread.

　　Rachael Ray 365: No Repeats