Start with tomato soup garnished with chopped fresh basil. Have deli potato salad with the main course, and for dessert, pears with Gorgonzola and biscotti.
Ingredients
2 tablespoons olive oil
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh rosemary
1 10- to 11-ounce swordfish steak (about 3/4 inch thick), halved
3/4 cup caponata (eggplant relish) from jar or can
4 thin lemon slices
2 6-inch-long French rolls, split horizontally
1 small bunch arugula
Directions
Preheat broiler. Whisk olive oil, lemon juice and 1 teaspoon rosemary in glass pie dish to blend. Sprinkle swordfish with salt and pepper. Add swordfish to marinade and turn to coat. Let stand 10 minutes. Mix remaining 1 teaspoon rosemary into caponata.
Transfer swordfish to broiler pan; reserve marinade in dish. Broil swordfish until just opaque in center, about 2 minutes per side; transfer to sheet of foil. Brush lemon slices with some of reserved marinade. Broil lemon slices until lightly charred, about 1 minute per side. Broil cut side of rolls until lightly toasted, about 30 seconds.
Place roll bottoms, cut side up, on plates; spread with caponata. Place swordfish, lemon slices and arugula over. Cover with roll tops and serve.
