Saturday, July 30, 2011

Grilled Swordfish Steaks with Dijon Vinaigrette and Gazpacho Salsa

 According to the California Seafood Council: "Whether grilled, broiled, baked, poached or kabobed, swordfish is a favorite of first-time seafood initiates as well as enlightened conoisseurs. Swordfish's meaty texture and mild flavor are two reasons for its popularity. In addition to good taste, swordfish offers a low-fat, low-calorie choice for health-conscious consumers. And don't forget the heart-healthy benefits of swordfish: rich in omega-3 fatty acids and other vitamins and minerals."

This recipe combines the fresh flavors of summer heightened with the tanginess of a dijon vinaigrette. It is also really delicious. Swordfish is best paired with a Chardonnay, Sauvignon Blanc or Sparkling Brut. There are also really delicious sparking pear spritzers for a non-alcoholic choice (Knudsen brand makes a great one). I truly hope that this recipe brings happiness to your table.

Here is how:

1. To make the vinaigrette, in a small bowl whisk together:
- 3 Tbs. extra virgin olive oil
- 1 Tbs. red wine vinegar
- 1 tsp. dijon mustard
- 1 clove garlic (minced)
- 1 tsp. salt
- 1/4 tsp. Worcestershire sauce (Lea & Perrins classic brand is gluten free)
- 1/4 tsp. freshly ground black pepper

2. To make the salsa, dice 1/4 of an English cucumber and drain on paper towels. Gently squeeze the seeds from 2 tomatoes (halved crosswise). Chop the tomatoes and dice 1/2 of a yellow bell pepper and 1 medium vidalia onion. In a serving bowl, mix the vegetables with 1 Tbs. finely chopped fresh dill and 1/2 of the vinaigrette. Set aside.

3. To make the marinade, in a small bowl, whisk together:
- 2 Tbs. extra virgin olive oil
- 2 Tbs. red wine vinegar
- 1 tsp. Herbes de Provence
- 1/2 tsp. salt (I used Pink Himalayan salt for the mineral properties)
- 1/4 tsp. freshly ground black pepper

4. Place the swordfish steaks on a large plate and evenly brush the marinade over both sides. Cover the steaks in plastic wrap and refrigerate for 30 minutes.

5. Grill the fish over direct medium heat until the steaks are opaque in the center but still juicy, 8-10 minutes, turning once. Serve warm over the salsa with vinaigrette spooned on top.

Here is to meals with refined style! xo

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