Ingredients

• 4 (6 -8 ounce) swordfish steaks (1/2 inch thick)
• 2 tablespoons olive oil
• salt & freshly ground black pepper, to taste
• 3/4 lb green beans, cooked until tender (about 3-5 minutes)
• 1 (15 ounce) bag lettuce (I use spring mix)
• 2 tablespoons fresh lemon juice
• 5 tablespoons olive oil
• salt & freshly ground black pepper, to taste
• 3 -4 plum tomatoes, seeded and chopped
• 1/2 cup red onion, chopped
• 1 garlic clove, chopped
• 1/2 cup flat leaf parsley, chopped
• 1 -2 tablespoon balsamic vinegar (to taste)
• 6 -8 tablespoons olive oil (to taste)
• 1/4-1/2 teaspoon crushed red pepper flakes (to taste)
• 2 tablespoons capers, drained