Grilled Swordfish with Fresh Herb Sauce & Shishito Peppers

Grilled Swordfish with Fresh Herb Sauce & Shishito Peppers

Herbs, herbs on everything. That’s been the mantra lately, out of necessity (but also appetite for fresh, bold flavors). Last night it was something like this pork noodle salad from NYT Cooking (…but with rice instead of noodles, and grilled marinated chicken breast instead of pork…). The night before it was magic green chicken Nom Nom Paleo-style. But even before that—when the weekend was still young—it was this grilled swordfish with fresh herb sauce.

Need a side? Slice zucchini lengthwise (I know you have plenty of zucchini!), brush with EVOO, salt, and toss on the grill. The herb sauce in this recipe (which you will have plenty of) goes great with grilled veggies, too. Simple white rice adds bulk but also soaks up extra juices—a welcome addition!

Grilled Swordfish with Fresh Herb Sauce & Shishito Peppers
Grilled Swordfish with Fresh Herb Sauce & Shishito Peppers

Grilled Swordfish with Fresh Herb Sauce & Shishito Peppers

Published August 20, 2019 by
   Print This Recipe

Serves: 4   |    Active Time: 20 minutes



Ingredients:

  • 1 pound sword fish fillet
  • 10-12 Shishito peppers (optional)
  • Large pinch of salt
  • 2 tablespoons olive oil
  • Zest of 1 lemon
  • Sprinkle of cracked black pepper

  • Herb sauce:
  • 1/2 cup fresh chopped herbs (I use a mix of equal parts parsley, thai basil, mint, and oregano)
  • 1 shallot
  • Juice of 1/2 lemon
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • Pepper

  • Directions:

    1. Light a grill and set to high. Close lid and allow grill to heat.
    2. Meanwhile, using a sharp knife, cut the fish cubes (about 1-2 inches each).
    3. Skewer fish pieces, along with shishito peppers if using. Sprinkle with salt, and allow to sit at room temperature for 5 minutes.
    4. Use a brush to coat fish with olive oil, covering both sides. Then, zest lemon over fish, and sprinkle with pepper.
    5. Place fish on hot grill, and cook for 3 minutes on each side, with the grill lid closed.
    6. While fish cooks, make the fresh herb sauce: mince the shallot, and place in a small bowl with lemon juice. Mince herbs, and add to bowl, along with salt and a few cracks of black pepper. Pour enough olive oil into the bowl to coat all of the herbs. Stir.
    7. When fish is done cooking, remove from heat and set on serving plates. Spoon herb sauce over top, and serve hot.

    Comment

    Peachy Mint Green Smoothie

    Peachy Mint Green Smoothie

    Sometimes it feels like inspiration finds the maker, not the other way around. Take this smoothie. I’ve been pretty fresh out of inspiration (or maybe motivation, it’s hard to tell the difference), as evidenced by the slow roll of recipes here at Foraged Dish over the last month. I’ll plan out a recipe, and at the last moment decide I just would rather make something else. But while waiting for an extraordinarily delayed flight, I stopped by a small café at the La Guardia airport with co-workers, and ordered a green smoothie. It was mint-forward, made with summer fruits, and quite good, even though you never expect airport food to be any good. I’ve had so much mint in the garden, it’s been in just about everything these days. Here’s my recreation of that smoothie!

    Peachy Mint Green Smoothie
    Peachy Mint Green Smoothie

    Peachy Mint Green Smoothie

    Published June 26, 2019 by
       Print This Recipe

    Serves: 2   |    Active Time: 10 minutes



    Ingredients:

  • 1 banana, fresh or frozen
  • 1 peach, fresh or frozen
  • 2 large handfuls greens, such as baby spinach or baby kale
  • Leaves from 6-8 sprigs of mint
  • 1/3 cup plain greek yogurt
  • 1/2 cup water or juice (such as pineapple or peach juice)
  • Optional: 4 ice cubes
  • Optional: 1 scoop unflavored protein powder, such as collagen or whey

  • Directions:

    1. Add all ingredients to a blender and blend until completely smooth. Pour into glasses and enjoy.

    Comment

    Grain-Free Mint Chocolate Brownies

    Grain-Free Mint Chocolate Brownies

    “These are a treat,” I said to Oliver after taking a bite. Fudgy on the bottom, creamy in the middle, and even more chocolatey on top, these brownies are rich all the way through.

    If you like York Patties, or Mint Chocolate Chip Ice Cream, or Andes Mints, these brownies are for you. And before I get to far… they are grain-free, gluten-free, and nut-free. Plus, they’re sweetened with honey!

    Mint and chocolate is a favorite combo of mine, and when I was day dreaming of holiday baking these stayed in the forefront of my mind. They feel super festive! It wasn’t until after I had made them that I was swiping through images of a cookbook my mom made of her favorite recipes and I found mint brownies nestled in there. Somewhere in the back of my mind I suppose I remembered her brownies…

    Grain-Free Mint Chocolate Brownies
    Grain-Free Mint Chocolate Brownies

    Let’s start at the bottom: the brownie base is made of the same batter used in these strawberry cheesecake swirled brownies. It is a very chocolatey, batter that calls for coconut flour and a LOT of cocoa. The result is one fudgy brownie!

    The next layer is a sweet mint cream cheese frosting. Most mint brownies call for buttercream here, but I’ve never been a fan of buttercream, and even as a kid I preferred cream cheese frosting. Nothing’s changed on that front! (For extra festive-ness, you can stir in a drop or two of green food coloring if you like.)

    The topping is a simple chocolate ganache, making a chocolate mint sandwich that even looks a bit like an Andes Mint!

    When you bite through all three layers it is rich, sweet and melt-in-your-mouth delicious… a total treat! (One night we had these with the Mint Chip Ice Cream from CoolHaus. 😍)

    Grain-Free Mint Chocolate Brownies

    Grain-Free Mint Chocolate Brownies

    Published December 6, 2018 by
       Print This Recipe

    Serves: 16   |    Active Time: 1 hour



    Ingredients:

    Brownie Base:
  • 1/2 cup melted unsalted butter or coconut oil
  • 1/2 cup cocoa powder
  • 1/3 cup semi-sweet chocolate chips
  • 1/4 cup honey
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut flour
  • 1/4 teaspoon salt

  • Mint Filling:
  • 8 ounces cream cheese, room temperature
  • 1/4 cup honey
  • 1/4 teaspoon peppermint extract

  • Chocolate Ganache Topping:
  • 2 tablespoons unsalted butter or coconut oil
  • 2 tablespoons half-and-half
  • 1/2 cup semi-sweet chocolate chips

  • Directions:

    1. Preheat oven to 350°F and line a 8x8 baking dish with parchment paper.
    2. In a small sauce pan, combine melted butter or coconut oil, cocoa powder, and chocolate. Heat over low heat, stirring until most of the clumps have melted. Remove from heat and allow to sit until entire mixture is smooth and melted.
    3. Scrape mixture into a mixing bowl. Using electric beaters, stir in honey. Add eggs and vanilla and beat again. Mixture should begin to thicken. Add coconut flour and salt. Beat until smooth and no clumps remain.
    4. Spread batter in even layer in prepared baking dish.
    5. Bake for 20 minutes, until brownies are slightly puffy, and a knife comes out clean when inserted in the middle. Allow to cool for completely before topping with mint filling.
    6. Mint filling: while brownies are cooling, beat together cream cheese, honey, and mint until smooth. When brownies are no longer warm to the touch, spread cream cheese mixture over top in an even layer. Place brownies in fridge, covered, for at least one hour (or overnight! Short cutting this time will make it hard to spread the ganache over top and get clean layers.)
    7. Chocolate ganache topping: Place butter, half-and-half, and chocolate in a small sauce pan and heat over low heat, stirring constantly, until a smooth ganache is formed. Remove from heat. Spread chocolate ganache over cream cheese mixture and allow to set 10 minutes before slicing into 9-16 squares. Tip: for the cleanest cuts, rinse your knife between each slice.

    Comment