Grilled Sicilian Swordfish

with Fresh Tomato Relish

Yield: Two servings

 

 

Orecchiette with

Broccoli Rabe

 Yields: 4 servings

 

Recipe for Swordfish & Relish

Ingredients:

2 Swordfish Steaks (about 1" thick, and each 8 to 10-ounces

3 tablespoon olive oil

1 cup  Italian seasoned bread crumbs 

-Brush each side of the swordfish steaks with olive oil, season with salt and pepper, than dip them in the breadcrumbs-cover them with plastic and refrigerate for one hour

Tomato Relish: 

1 pint ripe "Cherry Tomato's" (if available a combination of red, yellow and orange ones)

8 pitted Black Olives such as Kalamita

2 teaspoons of capers

1 clove garlic, minced

2 tablespoons olive oil

3 tablespoons of a good quality White Wine Vinegar

Salt and Pepper to taste

1/4 cup fresh flat leave parsley, finely chopped. 

-Using a sharp knife, dice the tomato's and olives, than add all the relish ingredients in a glass bowl, cover and chill, until the fish are grilled.

 

Using a stove top grill pan, grill the fish steaks for about 3 minutes each sides, cross hash one side of the fish. The bread crumbs should be a nice brown color and the fish, still moist inside. Plate and garnish with relish.

 

Recipe for the Orecchiette with Broccoli Rabe

 

Ingredients:

12 ounces of orecchiette or other small shell pasta

1 pound Broccoli Rabe,  trimmed and chopped, and rinsed in cold water. Set aside.

 

1/4 cup olive oil

4 garlic cloves, sliced  thin

2 teaspoons of Red Pepper Flakes (optional)

2/3 cup freshly grated Pecorino Romano cheese (2 ounces)

1/3 cup grated Parmigiana cheese (1 ounce)

 

-Cook the pasta in 6 quarts of salted, until almost Al Dente, add the chopped broccoli rabe, and continue cooking until, the broccoli is tender and the pasta is al dente.  Drain, than put back into the pot, and toss with the two cheese- and add the red pepper flakes. Check seasonings- add more salt and pepper to taste.

 

 

 

Enjoy Chef Ed