Grilled - Chilled Swordfish and Cannellini Bean Salad

3 pounds swordfish
1 cup extra-virgin olive oil
1 - 15 ounce can cannellini beans, drained & rinsed
1 - 15 ounce can chick peas, drained & rinsed
1 shallot, minced
1 tablespoon garlic, minced
1 lemon, juiced
2 tablespoons apple cider vinegar
1 tablespoon basil, chopped
2 tablespoons Italian parsley, chopped
1 teaspoon crushed red pepper flakes
1 large ugly tomato, seeded & diced 

Heat a grill pan over high heat; lightly coat the swordfish with some of the extra-virgin olive oil and season with kosher salt and black pepper. Grill the swordfish for about 3-4 minutes on each side or until it has cooked through. Remove from the grill and chill the cooked fish.

In a large bowl, mix the beans, shallots, garlic, lemon juice, vinegar, basil, parsley, pepper flakes, and tomatoes. Drizzle in the remaining extra-virgin olive oil and season the salad to taste with salt and pepper. 

Remove the swordfish from the refrigerator and cut the grilled fish into bite- size pieces, toss the fish into the bean salad. Allow the salad to marinate for at least 30 minutes before serving . Serves 6.