Rosemary Swordfish Skewers With Sweet Pepper Salad

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Details

11 Ingredients

• 7 Tbsps extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 4 small assorted sweet peppers, 2 sliced into 1/4” rounds, 2 cut into strips
• 1/2 small onion, cut in half lengthwise, thinly sliced, soaked in ice water
• 1 jalapeño, seeded, thinly sliced
• 2 Tbsps sherry vinegar
• 4 ozs arugula (about 8 cups loosely packed)
• Kosher salt, freshly ground pepper
• 1 lb 1”-thick swordfish steaks, trimmed, cut into 1” cubes
• 1 Tbsp (generous) minced fresh rosemary
• 1 lemon, quartered