Grilled Swordfish with Za’atar Salsa Verde

I love a fresh herb sauce. This Middle Eastern variation on a classic salsa verde brightened up the grilled fish. We ate it over brown Basmati rice with sautéed collard greens and green kale on the side.

This dish was adapted from Bon Appetit, contributed by Alon Shaya. I used homemade za’atar. I also used swordfish in lieu of red snapper, grilling instead of broiling, and modified the proportions in the salsa verde. Healthy and tasty. 🙂

Yield: Serves 2

  • 1 tablespoon pine nuts
  • 2 6-ounce swordfish steaks, patted dry
  • coarse salt and freshly ground pepper
  • 1/4 teaspoon ground coriander
  • 6 tablespoons olive oil, divided
  • â…“ cup loosely packed cilantro, finely chopped
  • â…“ cup loosely packed parsley, finely chopped
  • 1 garlic clove, finely grated or chopped
  • 3/4 teaspoons za’atar
  • 1/8 teaspoon crushed red pepper flakes
  • 1 tablespoon fresh lemon juice
  1. Toast pine nuts in a 400 degree oven (I used a toaster oven.) or a dry small skillet over medium-low heat, tossing often, until golden and fragrant, about 3 minutes. Let cool. Coarsely chop, if desired.
  2. Heat a gas grill or broiler. Season fish with salt and pepper, then sprinkle with coriander.
  3. Drizzle 1 T oil onto one side of the fish, flip and repeat on the opposite side. Season with salt and pepper.
  4. Grill fish until cooked through, about 3-4 min per side for a 1″ thick steak. (Alternatively, place fish on a small rimmed baking sheet and broil until cooked through, about 8–10 minutes.)
  5. Meanwhile, mix together cilantro, parsley, garlic, za’atar, red pepper flakes, and remaining 4 T olive oil in a mini food processor or small bowl. Season with salt and pepper.
  6. Stir lemon juice and pine nuts into salsa verde and spoon over fish.

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Coarse Mustard & Brown Sugar Glazed Pork Tenderloin

This simple (five ingredient!), mildly sweet, pork tenderloin dish was a quick and elegant meal. After marinating, it was ready to serve in 30 minutes. We ate it with roasted potatoes and a mound of sautéed greens on the side. Wonderful.

This recipe was adapted from The New York Times, contributed by Marian Burros. It was first published in 1989 but recently republished as a classic.

Yield: Serves 6

  • 2 pork tenderloins (about 2 1/2 pounds total)
  • 6 tablespoons light brown sugar
  • 4 tablespoons whole grain mustard
  • 4 teaspoons chopped fresh rosemary
  • 4 tablespoons dry sherry

  1. Pat the tenderloins dry with paper towels.
  2. Combine the remaining ingredients in a ziplock bag and shake to combine. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight. (I marinated the meat for 6 hours with great success.)
  3. Drain pork of excess marinade and season with salt and pepper.
  4. Broil the tenderloins in the oven – about 10 minutes on one side, then turn, baste with marinade, and broil for approximately 5 additional minutes, or until the internal temperature is 135 degrees. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.)
  5. Remove and lightly tent with foil. Let rest about 10 minutes before slicing into 1/4- to 1/2-inch slices.

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Sesame-Citrus Soy Chicken with Garlicky Bok Choy

Oh my, this dish has been waiting in the wings for quite some time. :/ After my last post featuring my bounty of bok choy, it’s finally the perfect time to share it.

I paired this chicken dish with the sautéed bok choy. Both recipes were adapted from Bon Appetit. The chicken dish was contributed by Chris Morocco. The original chicken recipe was intended for kebabs on the grill; I modified to cook whole pieces under a broiler. The bok choy dish was contributed by Sara Dickerman and Marissa Lippert. I increased the garlic. Nice!

Yield: Serves 4

For the Sesame-Citrus Sprinkle:

  • 2 T toasted white and/or black sesame seeds
  • 1 T thinly sliced chives or 2 scallions
  • 1 tsp Aleppo-style pepper or other mild red pepper flakes (I used Ancho Chile Powder)
  • ½ tsp finely grated lemon zest
  • coarse salt

For the Chicken And Assembly:

  • â…“ cup (packed) light brown sugars
  • â…“ cup mirin (sweet Japanese rice wine)
  • â…“ cup low-sodium soy sauce
  • ¼ cup unseasoned rice vinegar
  • 1¼ pounds skinless, boneless chicken thighs (I used 5 thighs)
  • coarse salt

Make the Sesame-Citrus Sprinkle:

  1. Mix sesame seeds, chives, Aleppo-style pepper, and lemon zest in a small bowl to combine; season with salt.

Prepare the Chicken:

  1. Combine brown sugar, mirin, soy sauce, and vinegar in a small saucepan.
  2. Transfer ¼ cup mixture to a large resealable plastic bag.
  3. Add chicken thighs to bag with marinade and massage marinade into chicken. Chill at least 2 hours or up to 12 hours.
  4. Meanwhile, bring remaining marinade to a simmer over medium-high heat and cook until reduced by half and slightly thickened (just shy of syrupy), 8–10 minutes. Remove glaze from heat.
  5. Preheat a broiler. (I set mine to Convection Broil +Max at 500 degrees.) (Alternatively, Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates.)
  6. Lightly season the chicken with salt and place under the broiler, until browned and beginning to char in spots, about 4 minutes. Turn over, baste with additional glaze, and cook until the other side is also beginning to char, about 4 to 5 additional minutes.
  7. Serve chicken topped with sesame-citrus sprinkle.

Do Ahead: Glaze can be made 12 hours ahead. Let cool; cover and chill. Bring to room temperature before using.

For the Bok Choy:

  • 1 T vegetable oil
  • 4 garlic cloves, chopped
  • 1 shallot, chopped
  • 1 pound baby bok choy, rinsed, cut into quarters, with core intact (I used 4 baby bok choy)
  • 1 tablespoon reduced-sodium soy sauce
  1. Heat oil in a large skillet or wok over medium-high heat.
  2. Add garlic and shallot and cook, stirring, until fragrant, about 30 seconds.
  3. Add bok choy, soy sauce, and 2 T water and cover immediately. Cook 1 minute.
  4. Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.

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Harissa Marinade

This second belated grilling post I would like to share is a marinade which is simple to make and fabulously full-flavored. It’s hard to ask for more! 🙂

The first time I prepared it was for a farewell party for friends moving to Florida. I marinated chicken thighs and grilled them cubed, on skewers, so that it would be easier to eat them without sitting down. We served them alongside Palestinian Chicken skewers, using one of my all-time favorite marinades.

The second time, I marinated whole chicken tenders. Even easier! 🙂 Just as delicious too. This recipe was adapted from Zahav: A World of Israeli Cooking by Michael Solomon and Steven Cook. In both cases, I served the grilled chicken with Tzatziki.

  • 1 1/2 cups roughly chopped yellow onions (I used 2 medium)
  • 1/4 cup canola oil
  • 1/4 cup harissa (I used Whole Foods powdered harissa)
  • 3 T fresh lemon juice
  • 1 1/2 tsp kosher salt
  • 2 pounds boneless, skinless chicken thighs or chicken tenderloins
  • bamboo skewers, soaked in water for 30 to 6o minutes
  • tzatziki, for serving, as desired (link above)
  1. Combine the ingredients in a blender or Vitamix.
  2. Puree until the mixture is smooth and as thick as a milkshake.
  3. Toss 2 pounds of skinless, boneless, chicken thighs cut into 1-inch chunks with the marinade in a 1-gallon ziplock bag.
  4. Refrigerate for at least 4 hours or for up to 2 days.
  5. When ready to grill, wipe off the excess marinade, thread the chicken pieces on prepared skewers.
  6. Grill over direct heat until the chicken is lightly charred on the exterior and is cooked through, about 8 minutes total.
  7. Serve with tzatziki, as desired.

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Turkish-Spiced Halibut Skewers With Yogurt Sauce

Many people grill year-round, but our grill hibernates during the winter. 😦 Thankfully, it is unseasonably warm here this week (Yay!), so I am going to share a couple of belated grilling recipes.

This first recipe is an adaptation of a Turkish dish typically made with local swordfish and fresh bay leaves. This version, from David Tanis of The New York Times, uses firm-fleshed halibut with thinly sliced lemons and onions. The fish is only marinated for an hour, grilled, and served with a wonderful and fresh cucumber-yogurt sauce.

We ate the skewers with hummus, warm naan, Israeli couscous, and steamed spinach on the side. If grilling season is over for you, this dish can easily be replicated using a broiler. Great!

  • 1 ½ pounds boneless halibut or other firm-fleshed fish
  • coarse salt and freshly ground black pepper
  • ½ teaspoon cumin seeds, toasted and coarsely ground
  • ½ teaspoon coriander seeds, toasted and coarsely ground
  • ½ teaspoon paprika
  • pinch red pepper flakes
  • 1 small red onion, thinly sliced
  • 1 small lemon, thinly sliced
  • 2 garlic cloves, minced, plus 1 garlic clove, grated or smashed to a paste
  • 8 bay leaves
  • ½ cup olive oil
  • 1 cup plain yogurt (I used Greek yogurt)
  • pinch cayenne pepper
  • 1 small cucumber, about 2 ounces, peeled and diced
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped parsley

  1. Cut halibut into large chunks of equal size and thread onto skewers. You should have 4 kebabs weighing about 6 ounces each.
  2. Lay them in a shallow dish. Season on both sides with salt and pepper.
  3. In a mixing bowl, put cumin, coriander, paprika, red pepper flakes, onion, lemon, minced garlic and bay leaves. Add olive oil and stir together.
  4. Spoon mixture over fish skewers and leave to marinate for at least 1 hour.
  5. Put yogurt in a small bowl. Season with salt and pepper, then add garlic paste, cayenne and cucumber.
  6. Mix mint, dill and parsley together, add half to yogurt mixture, and reserve the rest. Stir to combine. Set aside.
  7. Heat a grill or broiler. When it is hot, cook skewers for about 2 minutes per side, until just opaque. (Leave some lemon, onion and bay leaf clinging to fish, so they char a bit.)
  8. Transfer to a serving platter. Sprinkle with remaining herb mixture, if desired. Serve with yogurt sauce on the side.

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Grilled Glazed Salmon & Bacon Sandwiches

More… Salmon! Easy and delicious. Grilled too. 🙂

This post is really belated. We ate these yummy sandwiches on Memorial Day… Thank goodness it’s still fabulous grilling weather! They were such a great alternative to standard holiday grilling menu items.

I served these sandwiches with German Potato Salad with Dill and Pasta Salad with Peas and Summer Beans on the side. For dessert, we enjoyed a Skillet Chocolate Chip Cookie (a family favorite!), Milk Bar Sugar Cookie-Cake Squares, and ice cream, of course! I almost forgot to mention our New York Soft Pretzel appetizer- yikes! It really was an All-American feast.

This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Marcia Kiesel. I served the sandwiches on brioche rolls but would opt for potato rolls next time. Too much bread for me! 😉

Yield: Serves 4

For the Glaze & Salmon:

  • 1/4 cup plus 2 tablespoons Dijon mustard
  • 1/4 cup prepared horseradish, drained
  • 2 tablespoons honey
  • four 6-ounce skinless salmon fillets
  • canola oil, for rubbing
  • coarse salt and freshly ground black pepper
  1. Light a grill.
  2. In a small bowl, mix the mustard, horseradish and honey.
  3. Rub the salmon with oil and season with salt and pepper.
  4. Grill the salmon over moderate heat, skinned side down, until lightly browned, about 3 minutes.
  5. Turn and grill for 3 minutes longer, until the salmon is almost cooked through.
  6. Turn the salmon again and spread each fillet with 1 tablespoon of the horseradish glaze.
  7. Turn and grill until glazed, about 30 seconds.
  8. Serve the remaining glaze on the sandwiches, below.

Note: As with any sweet glaze, brush the honey-horseradish-mustard sauce on the salmon in the last minutes of grilling, or else the sugars in it might burn.

For the Sandwiches:

  • 4 kaiser, brioche, challah, or potato rolls—split, toasted and buttered
  • 4 red lettuce leaves
  • 8 thick bacon slices, cooked until crisp, as below
  • 1/2 Granny Smith apple, cut into 12 thin slices
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Place the bacon in a single layer, divided between 2- 9×13-inch pyrex dishes.
  3. Bake for 30 or 35 minutes, until crisp. Remove from pans and place on a paper towel-lined, rimmed baking sheet to drain.
  4. Spread the remaining horseradish glaze from the Grilled Glazed Salmon on the rolls.
  5. Place a lettuce leaf, 2 crispy bacon strips and 3 slices of Granny Smith apple on each buttered roll and set a salmon fillet on top.
  6. Close the sandwiches and serve.

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Salmon with Salsa Fresca

Similar to my summer vegetable gratin post, this dish also incorporates a complete “CSA box” – plus salmon. It was a light and fresh meal. The salsa was absolutely delicious. I was inspired to make it when I received all of these beautiful tomatoes in my box.

We ate it with roasted beets and red potatoes, also from my CSA box, of course. 🙂

This dish was adapted from the New York Times, contributed by Mark Bittman. I used on half of a small red onion instead of a white onion, my mixed tomatoes from my CSA share, a home-grown jalapeño, and the juice of 1 lime in the salsa. Bittman notes that grilled, broiled, roasted, or even steamed salmon (or other types of fish such as halibut or swordfish) would work equally well.

This dish is so colorful it might just be dinner party worthy too. Ready in 30 minutes makes it extra-fabulous.

Yield: 3-4 servings

  • 2 large fresh ripe tomatoes, or 3 or 4 ripe plum tomatoes, or a pint of mixed cherry tomatoes, diced (and cored if large)
  • ½ large white or red onion, peeled and minced
  • ¼ habanero or 1/2 jalapeño chili, stemmed, seeded and minced, or to taste
  • ½ cup roughly chopped cilantro or flat-leaf parsley leaves
  • juice of 1 or 2 limes, to taste
  • freshly ground pepper and coarse salt to taste
  • 1 salmon fillet, about 1 1/2 pounds, preferably with skin on (can substitute halibut or swordfish)
  • 2 tablespoons neutral oil, like corn or canola
  1. Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500 degrees.
  2. Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside. (Salsa can be made up to one hour ahead of time.)
  3. Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don’t worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.
    If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes.
  4. Allow to rest for a minute or so, then remove skin, if desired. Turn over and serve, topped with salsa or passing salsa at the table.

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