Grilled Swordfish Steaks and Summer Vegetables

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.

Scallop Salad
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!!

Pan Seared Grouper with Watercress, Sprouts and Jicama Salad

This is a great lunch or early dinner salad that packs protein and tons of flavor. This feeds 1, costs $10 and takes 30 minutes.

Pan Seared Grouper
6 oz piece of grouper
2 tablespoons butter
2 tablespoons olive oil
salt and pepper

Preheat the oven to 350. Heat a medium sautee pan to medium high heat. Season grouper with salt and pepper and sear about 4 minutes on each side. Place the pan in the oven and let cook another 7 minutes. remove and let rest 3 minutes and serve.

Watercress, Sprouts, Jicama and Pear Salad
1 bunch babay organic watercress
1 bag organic sunflower sprouts
1 jicama root, julienned
1 red bartlet pear, sliced
2 tablespoons of shelled hemp seeds
1/4 white onion, thin sliced

Tangerine Vinaigrette
2 tablespoon tangerine-clementine juice (oj is an ok substitute)
1 tablespoon white balsamic vinegar
salt and pepper
1 pinch fresh thyme
2 tablespoon extra virgin olive oil

Mix all greens with jicama and pear. Toss with dressing and then toss in hemp seeds and mix once more. Top with grouper and enjoy.

Buon Apetito!

Sprouts Salad

This was inspired by my trip to the organic farmers market.

The salad greens were composed of sunflower sprouts, broccoli sprouts and pea shoots.

I made battonettes of the following: jicama, anjou pear, red delicious apple, red raddish, cucumber and tomato.

For the dressing I made a white balsamic-tomato water-basil vinagrette. I shaved some vidallia onions into a bowl with salt, pepper, chopped basil and the white balsmaic. Mixed that thoroughly then added some tomato water (strained water made from seeding tomatoes). I then blended some EV olive oil and dijon mustard to emulsify the vinagrette.

I salted and peppered my greens then added the dressing, next I added the chopped fruits and veggies and hand tossed lightly. I plated the greens then the veggies/fruits on top and around. I sprikled sunflower seeds and hemp seeds for texture. Then I sauteed some old rye bread I had laying around in some butter till golden on both sides. I cubbed and added the croutons to finish off an amazing organic healthy salad.

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