By Michael Minorgan for Curtains Up minorgan@yahoo.ca
GRILLED SWORDFISH WITH SARMORIGLIO AND BEAN SALAD
It’s here…BBQ and grilling season* !
This season, prodded by my recent and delicious memories of awesome grilled foods sampled at food markets all over South East Asia, I have ditched my ultra modern gadget loaded gas BBQ and I have gone ‘native’ and purchased a small open pit charcoal BBQ similar to those used in Asia (cost $25 at Ahkvan!). You just can’t beat old fashioned charcoal to impart that true taste of grilled food..
I am now set to duplicate those sublime smoky flavored skewers of satays and grilled fish I long for.
Over the next few weeks I will be featuring some of my favorite summer grilling specialties.
This week’s dish is grilled swordfish with that iconic Sicilian sauce Salmoriglio typifying the simplicity of preparation and the use of excellent ingredients found in all Italian cuisine. I have accompanied it with a delicious Mediterranean Bean salad….Enjoy!
*BBQ refers to cooking slowly over low indirect heat, while grilling is cooking quickly over a high direct heat)
Ingredients:
3 Tablespoons Olive Oil
2 Swordfish Steaks, at least 1 Inch thick,(or any other firm fleshed fish)
1 Cup seasoned fresh bread crumbs (optional)
Salmoriglio Sauce:
6 Tablespoons Olive Oil
Juice From 1 Lemon
Zest From 1/2 Lemon
2 Tablespoons Hot Water
6 Tablespoons Chopped Italian Parsley
2 Cloves Garlic, Minced
2 Tablespoons Chopped Fresh Oregano
Directions:
Lightly brush the fish with olive oil and season with salt and pepper.
Place the bread crumbs on a shallow plate, and lay the swordfish on top.
Bread the other side as well, pressing the crumbs onto the sides of the fish so they stick, then refrigerate for about an hour.
Just before grilling the swordfish, place the sauce ingredients together in a small saucepan and heat, and keep warm.
Fire up the grill, and once hot, cook the steaks over medium heat just a couple of minutes on each side.
The outer breaded coating should be golden brown, while the interior of the steak remains moist.
Serve immediately, with a drizzle of the Salmoriglio Sauce.
Mixed Bean Salad
A selection of canned beans, soaked rinsed well (chick peas, flageolet beans, black eye beans, green peas, lentils, etc)
4-5 spring onions, trimmed and finely sliced
1 medium red chilli, trimmed and finely chopped
1 red bell pepper diced small
Fresh Corn niblets
2-3tbsp chopped parsley
4-5tbsp extra virgin olive oil
1tbsp cider vinegar
Juice of ½ lemon
1 tbsp sugar
Salt and freshly ground black pepper
Mix all of the beans, preferably while they are still warm, with the rest of the ingredients and season to taste.
The salad will be at its best after leaving it at room temperature for a couple of hours, giving it the occasional stir.
