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Rosemary Swordfish Skewers With Sweet Pepper Salad

Nutrition per serving    (USDA % daily values)
CAL
516
FAT
116%
CHOL
48%
SOD
9%

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Ingredients for 4 servings

7 tablespoons 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 tablespoons Sherry vinegar

4 ounces arugula (about 8 cups loosely packed)

Kosher salt, freshly ground pepper

1 pound 1”-thick swordfish steaks, trimmed, cut into 1” cubes

1 tablespoon (generous) minced fresh rosemary

1 lemon, quartered

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