1 1⁄2 lb. swordfish steaks
4 tbsp. olive oil
2 tbsp. pomegranate molasses or balsamic vinegar
2 tbsp. lemon juice
1 tbsp. chopped fresh rosemary
Salt and pepper, to taste
Fresh rosemary branches
8 oz. fresh figs, halved
1 bunch arugula
Lemon vinaigrette
Pomegranate seeds and toasted pine nuts, for garnish
1. Cut swordfish into cubes. In shallow bowl, whisk oil, pomegranate molasses, lemon juice, rosemary, and salt and pepper. Add swordfish and coat well with mixture.
2. Thread swordfish on rosemary branches. Grill 5-7 min., turning to cook all sides.
3. Brush figs with some of remaining mixture and grill 2-3 min. until soft.
4. For service, toss arugula with a little lemon vinaigrette. Arrange swordfish kebabs and figs on top. Heat remaining olive oil mixture and drizzle over kebabs. Sprinkle with pomegranate seeds and pine nuts.
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