Fishy Mixed Grill: Swordfish Kabobs with Garlic and Lemon Tuna Steaks with Orange and Rosemary

Ingredients

• 2 pounds swordfish steak, trimmed of skin
• 2 lemons
• 8 large cloves garlic, cracked away from skin
• Coarse salt
• A generous handful flat-leaf parsley, about 1/4 cup of leaves
• Coarse black pepper
• 1/2 cup extra-virgin olive oil, divided
• 2 pounds tuna steak
• 2 oranges
• 6 sprigs rosemary, stripped and finely chopped
• 3 tablespoons aged balsamic vinegar, eyeball it
• 4 scallions, chopped
• Panzanella with the Works, recipe follows
• 5 cups cubed day-old crusty bread
• 4 Roma or plum tomatoes, cubed
• 1 small red onion, chopped
• 1 Cubanelle pepper or green bell pepper, seeded and chopped
• 1/2 cup pepperoncini or hot cherry peppers, chopped
• 2 roasted red peppers, drained, chopped
• 1 cup pitted olives, kalamata or Sicilian green or a combination
• 1 tin flat fillets of anchovies, drained and chopped
• 1 cup basil leaves, torn
• 1 lemon, juiced
• 3 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil, eyeball it
• Splash of liquid from bottled pepperoncini or hot cherry peppers
• Coarse salt and black pepper

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