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!!

Mustard Crusted Swordfish with Brocolini

Swordfish is amazing. The supermarket had some really fresh pieces so I picked up a single steak and made a quick and delicious lunch. Swordfish can be overcooked quickly which ruins the taste so be careful to follow the cook times. Brocolini is a cross between regular broccoli and Chinese broccoli and can be bitter if not cooked properly. This dish cost $15, takes 30 minutes and feeds one.

Garlic Brocolini
6 cloves of garlic, sliced
2 tablespoons of olive oil
1 package brocolini, washed
salt and pepper

Start a medium saute pan on medium low and add the garlic and oil, let cook 15 minutes or until garlic is lightly toasted. Start a large pot of heavily salted water as well. When water is boiling and the brocolini and let cook for 4 minutes. Remove and plunge into and ice bath (1/2 ice and 1/2 cold water in a large bowl). Once cooled remove and drain. Add brocolini to the garlic and olive oil and let cook for 5 minutes, add salt & pepper to taste.

Mustard Crusted Swordfish
1 teaspoon of butter
1 teaspoon olive oil
2 tablespoons stone ground mustard
1 teaspoon siracha hot sauce
1 6oz piece of swordfish
1 tablespoon butter

Preheat the oven to 350 degrees. Start a small saute pan on medium high heat. Season swordfish fillet with salt and pepper. Once pan is very hot add the oil and butter. Then add the swordfish and let cook 2 minutes on one side and then flip. Add mustard and siracha mixture to the top of the fish and place the whole pan in the oven for 7 minutes. Remove pan from the oven and place fish on a rack to rest. In the same pan add the extra tablespoon of butter and a teaspoon of the mustard. let cook for 2 minutes and stir. Spoon on the side of the fish as a mustard brown butter sauce.

This was a quick and easy dish that made me remember why I love swordfish so much. The brocolini was tender and not bitter at all. Overall this was the best tasting dish I have had in a while. Enjoy!