Wow. This was a special summer meal. A celebration of my CSA share too. 🙂
The meal was inspired by my first batch of CSA corn. Absolutely fabulous. We ate it raw- only heated by the warmth of the grilled fish. The corn salad also incorporated my CSA scallions. We ate it with steamed CSA wax beans and with slices of my friend’s beautiful home grown cucumber on the side. All so fresh and delicious! Amazing.
The recipe was adapted from The New York Times, contributed by Ali Slagle. The grilling instructions resulted in absolutely perfectly cooked swordfish. Using an instant read thermometer was also essential. We were short one family member so I only served three swordfish steaks. Excellent.
Yield: Serves 4
4 (6-ounce) swordfish steaks, 1- to 1 1/2-inches thick
6 T unseasoned rice vinegar
3 T canola oil
2 teaspoons toasted sesame oil, plus more for serving
3 ears of corn, kernels cut from cobs
grapeseed oil (or another neutral oil)
Kosher salt and freshly ground black pepper
3 large scallions, white and green parts, thinly sliced or 1 ounce chives, cut into 1-inch lengths (about 1 cup)
2 oz cilantro (1 small bunch) cilantro, leaves and stems, cut (if desired)
flaky salt, for serving
Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners to high, then turn off one of the end burners before cooking. (See Tip regarding grill temperature below.)
While the grill is heating, pat the fish dry and make the salad.
To make the corn salad: In a medium bowl, combine the rice vinegar, canola oil, 2 teaspoons sesame oil and corn kernels. Season with salt and pepper.
Add the scallions (or chives) and cilantro on top of the corn mixture (don’t stir them in), and season with salt and pepper.
When you’re ready to grill, pat the fish dry again. Sprinkle with 1 teaspoon salt and lightly coat with grapeseed oil.
Clean the grill grates with a grill brush, then oil the grates with an oiled paper towel.
Grill the fish until well browned on one side and it releases easily from the grates, 4 to 6 minutes.
Flip with a fish spatula and cook until it registers 130 degrees, 2 to 4 minutes. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.)
Immediately transfer the grilled fish to a platter.
Toss the corn salad to incorporate the scallions and cilantro, then top the fish right away with the salad, spooning extra dressing over the fish.
Let rest for 5 minutes before eating. Season to taste with flaky salt, pepper and a drizzle of toasted sesame oil.
Tip: Medium-high is 375 to 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 4 to 5 seconds. High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds.
This was such an elegant, fresh, tasty, and quick-cooking dish. It is part of a recipe collection that Food and Wine published for their 40th anniversary titled “Food & Wine: Our 40 Best-Ever Recipes.”
The recipe was contributed to this special issue by Marcella Hazan. I modified the ratio, using less swordfish but the same amount of sauce. By serving the fish over a bed of rice, the rice absorbed all of the extra deliciousness.
Yield: Serves 3 to 4
2 tablespoons fresh lemon juice
2 teaspoons table salt (I used coarse salt)
2 teaspoons chopped fresh oregano or 1 teaspoon dried
1/4 cup extra-virgin olive oil
freshly ground black pepper
1 1/2 to 2 pounds swordfish steaks, cut 1/2 inch thick (I cut 1-inch thick steaks in half)
Light a grill or preheat the broiler.
Make the Sauce: In a small bowl, mix the lemon juice with the salt until the salt dissolves. (I used coarse salt- which took quite a while to dissolve.) Stir in the oregano. Slowly whisk in the olive oil and season generously with pepper.
Grill the swordfish steaks over high heat (as close to the heat as possible), turning once, until cooked through, about 3 minutes per side (6 minutes total).
Transfer the fish to a platter. (I covered the platter with a bed of rice first.)
Prick each fish steak in several places with a fork to allow the sauce to penetrate. Using a spoon, beat the sauce, then drizzle it over the fish (and rice, if desired). Serve at once.
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
⅓ cup loosely packed cilantro, finely chopped
⅓ 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
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.
Heat a gas grill or broiler. Season fish with salt and pepper, then sprinkle with coriander.
Drizzle 1 T oil onto one side of the fish, flip and repeat on the opposite side. Season with salt and pepper.
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.)
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.
Stir lemon juice and pine nuts into salsa verde and spoon over fish.
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
Cut halibut into large chunks of equal size and thread onto skewers. You should have 4 kebabs weighing about 6 ounces each.
Lay them in a shallow dish. Season on both sides with salt and pepper.
In a mixing bowl, put cumin, coriander, paprika, red pepper flakes, onion, lemon, minced garlic and bay leaves. Add olive oil and stir together.
Spoon mixture over fish skewers and leave to marinate for at least 1 hour.
Put yogurt in a small bowl. Season with salt and pepper, then add garlic paste, cayenne and cucumber.
Mix mint, dill and parsley together, add half to yogurt mixture, and reserve the rest. Stir to combine. Set aside.
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.)
Transfer to a serving platter. Sprinkle with remaining herb mixture, if desired. Serve with yogurt sauce on the side.
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
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.
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.)
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.
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.