Ingredients
1 ½ lbs Swordfish filet, skin removed, cut into 4 pieces
Salt and Black Pepper
Juice and zest of 2 lemons
3 cloves Garlic
2 Tbl Oregano, minced
2/3 C Extra Virgin Olive Oil
1 small Yellow Onion, rough chopped
4 ea Persian Cucumbers, sliced into ½” half-moons
4 ea Globe Radishes, sliced
1 Green Bell Pepper, chopped
1 C Sugar Snap Peas, sliced in thirds
¼ Red Onion, very thinly sliced
4 oz Feta, crumbled
2 Tbl Mint, rough chopped
2 Tbl Parsley, rough chopped
(Warm pita and lemon wedges, for serving)
Directions
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