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RECIPE ARCHIVE
Chocolate Hazelnut Bread Pudding with Orange CrèmePoached Salmon with Quinoa, Savoy Cabbage, and Soy Grilled Salmon with Tomato Cucumber Gazpacho Seared Salmon over Wild Mushroom Risotto Scallops with Parsnip Puree and Port Wine Glaze Chicken Cutlets with Butternut Squash and Apples Grilled Swordfish with Tomato Bread Salad Spaghetti with Broccoli Rabe and Shitake Mushrooms Brussel Sprouts Carrot & Autumn Pesto Crostini Green Beans with Leeks and Toasted Pine Nuts
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GRILLED SWORDFISH WITH TOMATO BREAD SALAD
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4 6 oz portions, fresh swordfish
For Salad:
1 ripe tomato
1 seedless cucumber
1 fennel bulb, cut in matchsticks
1 medium baguette, cubed and toasted
1 bunch chopped arugula
1 small vidalia onion, thinly sliced
1 bunch celery hearts, cut in small pieces
1 teaspoon fresh oregano, chopped fine
1 bunch basil, chopped
For Salad Dressing:
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
salt and pepper to taste
For Olive Sauce:
1/4 cup pitted olives, such as kalamata
2 teaspoons sherry vinegar
1 teaspoon lemon juice
Extra virgin olive oil
Pinch of black pepper
Toss salad dressing and all salad ingredients except for arugula one hour ahead. Let stand at room temperature.
Using a blender or food processor, blend all ingredients for olive sauce.
Brush swordfish steaks with olive oil, season with salt and pepper and grill to desired doneness (about 5 minutes each side).
Toss arugula with bread salad and top with swordfish steaks. Drizzle olive sauce over fish and serve with lemon wedges.
Serves 4
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