Swordfish Lavender Chimichuri

A great simple way to serve swordfish is with chimichuri; a south american herby, garlicky, lemony mixture bound with olive oil. Spooned over hot grilled fish (or other protein), chimichuri adds a depth of flavor to bring the grilled food to another level. Here I used cilantro and lavendar leaves as the base, but amped the flavors up with a dash of thyme, rosemary, garlic and jalapeño. There are myriad ways to make this condiment; use what you have on hand.

Chimichuri:

palmful fresh cilantro leaves

1 Tbsp fresh rosemary leaves

1 Tbsp fresh Thyme leaves

2 Tbsp fresh lavender leaves

3 cloves garlic, peeled and halved

1 jalapeño pepper, quartered

1/2 Tbsp lemon juice

zest of 1/2 lemon

1/4 cup olive oil

1/4 tsp salt

freshly ground pepper to taste

2 1-inch swordfish steaks, about 1.5-2 lbs, rested at room temperature

2 zucchini, cut at waist halfway and then into 3-4 1/4-inch thick wedges. (I like to use a wave knife)

Heat grill to high. Season swordfish steaks with salt and pepper and a dash of olive oil on both sides.

Pulse the chimichuri ingredients together in a small food processor, just until a fine grind is formed.

Spray the zucchini planks with a dash of oil and season with salt and pepper.

Lay the zucchini planks on the grill, seasoned-side down. Add the swordfish and grill covered for about 2-3 minutes on the first side.

Carefully flip the swordfish and the zucchini, and grill another 2-3 minutes on the other side. The fish should be somewhere around 125F (instant read thermometer) for rare. The fish will continue to cook while resting, to about 130F for medium rare.

Remove the fish and zucchini from the grill to a serving platter.

Top the fish generosity with the chimichuri relish. Let rest 5 minutes. Serve with the zucchini wedges and lemons. Serves 4.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Haddock Roasted with Aioli and Tomatoes

This is a simple yet suculent way to roast fish. Here I use haddock, but you could use most any fish including cod or tilapia, or as I did on the west coast, wild-caught Rockfish (delicious). The tomatoes offer a fresh flavor complement to the fish slathered with a rich aioli topping. This is a quick, easy way to prepare fish on a busy weeknight. 1-1/2 lb haddock fillet (Captain’s cut preferred - thicker), patted dry Aioli: 1/4 cup good real mayonnaise 1 tsp Dijon mustard 1 Tbsp favorite hot sauce 1 pint grape tomatoes 1/2 tsp dried dill weed Fresh parsley, minced, for garnish Lemon wedges for garnish Preheat oven to 375F. Oil a medium baking dish (about 7x10-inch). Lay haddock fillet in dish. Whisk together the mayonnaise, mustard and hot sauce in a small bowl. Using a pastry brush, cover the fillet evenly with the aioli sauce. Toss the tomatoes with a dash of olive oil and scatter them over the fish. Season with dill and freshly ground black pepper to taste. Bake fish for about 20 mi...

'Back-of-the-bag' King Arthur Oatmeal Bread

This is one of the best loaves of bread I have ever made, based on a famous recipe. Friends swear about King Arthur recipes, and now I do too. I only modified King Arthur's recipe slightly, adding the yolk of the egg I used for the eggwash on the crust. Goes great with a big pot of bean soup. And it toasts up so nicely - aroma therapy for the whole house! 3-1/4 to 3-1/2 cups bread flour 1 cup old fashioned oats 2 tsp active dry yeast 2 Tbsp honey 1-1/2 tsp salt 2 Tbsp butter, finely diced 1 egg yolk 1-1/4 cup lukewarm (about 100F) milk 1 egg white plus 1 Tbsp water about 1/4 cup old fashioned oats for topping Mix ingredients to a firm but still tacky dough. You’ll have to adjust the final amount of dough to the humidity of your kitchen and flour - err on the sticky side for a lighter, moister loaf. Knead dough 5 minutes. Roll dough around in an oiled bowl and cover with plastic wrap. Allow dough to rise an hour. ...

Cuisine Eric

Search This Blog