Ingredients

1 med. tomato, seeded and chopped
1 green onion, sliced
1/4 C. crumbled feta cheese
1 Tbsp. fresh lemon juice
2 tsp. chopped fresh dillweed
Freshly ground pepper to taste
1/4 C. extra virgin olive oil
1/4 C. extra-virgin olive oil
1/4 C. Dijon mustard
2 1/2 Tbsp. red wine vinegar
1 tsp. garlic powder
1 tsp. ground oregano
1/2 tsp. salt
4 (6-8 oz.) swordfish steaks

Cooking Instructions

Combine first 7 ingredients in a medium bowl; stir well, and set tomato-feta relish aside. Combine 1/4 cup olive oil, mustard, vinegar, garlic powder, oregano, and salt; stir well. Brush both sides of swordfish steaks with half of mustard mixture. Grill fish over hot coals 6-8 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with remaining mustard mixture. Serve fish with relish.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)