Monday, August 1, 2011

What's for Dinner? Swordfish with Pine Nut Relish



Here is an easy & delicious weeknight dinner idea.

I love to grill swordfish, it's about the only fish that is low maintenance on the grill. You don't have to worry that it is going to fall apart or fall thru the grates and it's tough to overcook it if you follow the rule:

Large swordsfish steaks 5-6 minutes on each side.

I was going to serve this relish without cooking it (you still can), but decided at the last minute to cook it in a small skillet with some white wine and olive oil and it was yummy.



Swordfish with Pine Nut Relish:

2 shallots, minced
1 clove garlic, minced
2 tbsp pine nuts, toasted lightly
1 tbsp currants
8 Manzanilla green olives, chopped
1 tbsp fresh chopped basil
2 tbsp red wine vinegar
2 tbsp olive oil
a few splashes of white wine
salt & pepper

2 swordfish steaks
kosher salt & pepper
olive oil

Mix your relish ingredients together in a small bowl and set aside. I made the relish in the morning.

Season your fish with kosher salt & pepper & a drizzle of olive oil. Don't be shy.

Grill the steaks in a grill pan or hot grill for 5-6 minutes on each side (the golden rule) until nice marks can be seen.



If you have a side burner on your grill, heat the relish with some more olive oil in a small skillet for a minute or two and add a dash of white wine (a few sips), simmer for another minute and pour over the swordfish steaks.



Garnish with fresh basil and serve with a crisp Italian white.

Delicious.



4 comments:

Oui, Chef said...

Great looking dish, Stacey. I am totally with you on grilled swordfish, so delicious and simple if you take care not to overcook it. This reminds me of a dish I do with olives and oranges, I'll need to post it soon. Bet this relish is awesome on lots of things! - S

The Japanese Redneck said...

This looks fantastic. I'm thinking I would like this very much.

Joanne said...

I love how hearty swordfish is and I'd definitely love to try this! The relish sounds super delicious.

Proud Italian Cook said...

I love that relish but I haven't been buying pinenuts lately, I'm afraid of that "pine mouth" reaction, have you heard?