Here in the States it's almost Labor Day weekend, the unofficial end to summer. Next Tuesday will bring the beginning of school for nearly every elementary and secondary student in America. Many young children will be asked to write about "what I did on my summer vacation". It seems like a good assignment for Crabby as well.
We started with a lot of talk about what salads to bring to your picnic, but quickly transitioned into grilling. Surprisingly to me, there really wasn't too much beef or chicken on the menu. We spent a great deal of time with pork and fish, as well as becoming enamored with Soba noodles.
Heat always means keeping this light. As we approach the fall and winter the paradigm shifts. The ebbing of light means we'll be generating more of our own heat. Fall and winter mean soups, stews, risottos and roasts. Crablings, you've had it kind of easy so far. Pretty soon we're going to have to start really cooking. In fact, before the the end of October we will have tackled the greatest beast in all cooking...gravy.
But not now, it's too hot.
I still have a few easy grill recipes left in me. Today it's back to fish. Some of you complain about too many seafood recipes, but the funny thing is they're the ones that generate the most hits. So it's either do as you say or do as you visit, today we're doing as you visit.
This swordfish recipe epitomizes summer cooking: quick rub, quick grill and a quick dressing. The tang of the grilled lemon-caper dressing is a great counterpoint to the richness of the swordfish. Even those crablings out there who are sick of fish will enjoy this light meal.
Swordfish with Grill-Roasted Lemon and Caper Dressing
from Weber's Real Grilling
4 swordfish fillets, approx. 6 oz and 1" thick (halibut also works very well)
1 tsp granulated onion
1 tsp finely chopped fresh dill
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
Combine all the ingredients in a small bowl and mix well.
2 medium lemons, halved
4 TBSP extra virgin olive oil
1 TBSP capers, drained
1 TBSP finely chopped fresh chives
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
Preheat your grill over medium-high heat. Cut each lemon in half and lightly brush cut sides with olive oil. Grill the lemons, flesh side down over direct heat until nicely browned, approximately 5 minutes. Remove from grill and allow to cool.
Using a small bowl, juice the lemons through a fine sieve. Discard the seeds and rinds. Add the capers, then whisk in 3 tablespoons of olive oil to form the dressing. Whisk in the remaining dressing ingredients and adjust the seasoning.
About thirty minutes before cooking, lightly oil the swordfish fillets and season both sides with the rub. Set aside.
Make a tray out of folded aluminum foil. Place the fish on the tray and roast for 6 to 8 minutes, turning once. Remove from the grill and allow to rest (covered) for 5 minutes.
Whisk the dressing one last time. Serve the fish warm, with the dressing poured on top.
That's it! Give it a try, because before you know it, it'll be too cold to grill; until next time, remember, you can do it, you can cook.