Summer is all about the grill. This Sunday cook out included some fresh cut swordfish steaks that are about as good as it gets for fish on the grill. Just be careful not to over cook them as it becomes very dry if not a perfect medium. I also threw in a scallop salad appetizer to keep the seafood theme rolling. This whole meal costs about $80 and feeds 6 people, total prep and cook time was about and hour and a half.
Swordfish and Grilled Vegetables
I simply coated the swordfish and vegetables in a mix of olive oil, salt, pepper and fresh herbs including marjoram, parsley and tarragon. Grill all veg and fish on high heat. Let fish rest on the top rack for 5 minutes.
20 u14 sea scallops
1 head frisee lettuce
1 bag baby watercress
1 pint yellow tomatoes
1 jicama root, in batons
1 shallot, thin sliced
white balsamic vinaigrette
Toss all ingredients together. Season scallops with salt, pepper and olive oil and sear on high heat for 5 minutes on each side.
I also threw in a vegetarian dish of grilled vegetables and portabello mushrooms for Michal.
Thanks to Danette, Harout, Michal, Linder, and Michelle for the company. Buon appetito!!