2 pounds Florida swordfish fillets ¼ cup chopped Florida green onions
alternatives: Florida mahi-mahi or shark 2 teaspoons cilantro, chopped
¼ cup olive oil ½ teaspoon dried basil
3 tablespoons wine vinegar ½ teaspoon salt
2 tablespoons capers ½ teaspoon white pepper
3 Florida garlic cloves, minced Salad greens


Cut fish into 1-inch pieces and broil 5 to 6 inches from heat, for 3 to 5 minutes until it flakes easily. Remove from heat and transfer to a cool plate; set aside. Combine remaining ingredients, except salad greens. Mix well and put in a flat-bottom container with a lid. Place fish in a single layer in marinade and close lid tightly; chill two hours. Remove fish from marinade and arrange on salad greens.
Yield: 6 servings.

Yield: 6 servings.
2 pounds swordfish fillets (Also works well with Florida mahi-mahi or shark)
¼ cup chopped green onions
2 teaspoons cilantro, chopped
¼ cup olive oil
½ teaspoon dried basil
3 tablespoons wine vinegar
½ teaspoon salt
2 tablespoons capers
½ teaspoon white pepper
3 garlic cloves, minced
Salad greens

Cut fish into 1-inch pieces and broil 5 to 6 inches from heat, for 3 to 5 minutes until it flakes easily. Remove from heat and transfer to a cool plate; set aside. Combine remaining ingredients, except salad greens. Mix well and put in a flat-bottom container with a lid. Place fish in a single layer in marinade and close lid tightly; chill two hours. Remove fish from marinade and arrange on salad greens.