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
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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.

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    Green Chile & Pepper Jack Cheese Quiche

    Green Chile & Cheese Quiche

    When you need a make ahead breakfast or lunch, quiche is the way to go. This one is the epitome of ease. The only thing you have to chop is green onions, and I certainly won’t tell if you use a store-bought pie crust (as long as you don’t tell anyone that I did that, too 😉).

    I am a big fan of green chiles—as a stew, stuffed, or otherwise. I almost always have a can of roasted green chiles in the pantry, but you could also use freshly roasted or even frozen (and thawed) green chiles. They taste very summery, though many recipes using them feel wintery (like stew). This quiche, on the other hand, doesn’t really care what season it is. Serve with a simple side salad to make a complete lunch.

    Green Chile & Cheese Quiche
    Green Chile & Cheese Quiche

    Green Chile & Pepper Jack Cheese Quiche

    Published June 19, 2019 by
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    Serves: 6-8   |    Active Time: 60 minutes



    Ingredients:

  • 1 deep-dish pie crust 
  • 5 eggs
  • 1/2 cup heavy cream
  • 1 cup shredded pepper jack cheese
  • 1 4-oz can green chiles 
  • 2 green onions, white and dark green parts removed
  • 1/4 teaspoon ground black pepper 
  • 1/4 teaspoon salt
  • 2 dashes paprika, plus more for topping 

  • Directions:

    1. Bake pie crust according to directions.
    2. Meanwhile, whisk together eggs and cream in a large bowl until frothy. Add cheese and green chiles. Chop the green onion, and add to egg mixture. Add salt, pepper, and two dashes of paprika and stir to combine.
    3. Pour egg mixture into prepared pie crust. Sprinkle top of pie with a dash of paprika.
    4. Bake quiche at 400°F for 25-35 minutes, until center of quiche has puffed, and the filling is set. Note: if the edges of your crust are browning too quickly, you can cover them using thin strips of foil (leave the quiche filling uncovered).
    5. Allow quiche to cool 10 minutes before slicing.
    6. Store leftovers in an airtight container in the fridge.

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    Roasted Summer Veggies with Parmesan Polenta

    Roasted Summer Veggies with Parmesan Polenta

    Ina Garten’s recipe for parmesan polenta got me over my aversion for all things polenta. I had never been a fan of the gooey textured stuff before, but I had been missing something key: enough butter, cream, and parmesan. That, and the right toppings. This meal brings it all together—a creamy polenta base, which serves a two-part role as sauce and substance; and roasted summer veggies, which benefit from (and compliment) the creaminess of the rest of the dish; pine nuts, which add much-needed crunch. I’ve made it four times in the last month, a testament to how well I’ve been convert from polenta-hater to lover. Maybe it will convert someone you know, too.

    Roasted Summer Veggies with Parmesan Polenta
    Roasted Summer Veggies with Parmesan Polenta

    Roasted Summer Veggies with Parmesan Polenta

    Published May 30, 2019 by
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    Serves: 4   |    Active Time: 45 minutes



    Ingredients:

    For Roasted Summer Veggies:
  • 1 medium eggplant
  • 1-2 small to medium zucchini
  • 2 red bell peppers
  • 1 cup cherry tomatoes
  • 1/2 medium red onion
  • Leaves from 2 sprigs thyme or 1 teaspoon dried thyme
  • 2-3 tablespoons olive oil or avocado oil
  • Salt & Pepper

  • For Parmesan Polenta:
  • 4 cups water
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1 cup coarsely ground or stone ground cornmeal
  • 3 tablespoons butter
  • 1/2 heaping cup finely shredded Parmesan cheese
  • 1-2 tablespoon heavy cream (or milk)
  • Ground black pepper to taste

  • For Serving:
  • 2 tablespoons toasted pine nuts
  • Garnish: additional shredded Parmesan cheese, additional sprigs of thyme

  • Directions:

    1. Preheat oven to 475°F. Prepare veggies: dice eggplant into 1/2-inch cubes. Slice zucchini into half moons. Slice bell peppers into strips. Slice red onion into wedges.
    2. Place chopped veggies and cherry tomatoes on a sheet pan in a single layer. Use two sheet pans if veggies are over-crowding the pan. Drizzle liberally with oil, and toss to coat. Sprinkle with salt, pepper and thyme leaves.
    3. Place veggies in oven and roast for 30 minutes, stirring after 15 minutes to ensure even cooking.
    4. When the veggies have 15 minutes left to cook, begin preparing the polenta. Bring 4 cups of water in a pot to a boil. Add salt and garlic.
    5. When water is boiling, add cornmeal, whisking immediately to prevent clumps from forming. After a few minutes, polenta should begin to thicken. Continue whisking, and remove from heat. Continue stirring almost constantly for about 10 minutes.
    6. Add butter, Parmesan cheese, and cream to polenta, stirring to incorporate. Polenta should become thick and creamy, and will continue to set as it cools. Season to taste with pepper.
    7. Serve: scoop polenta into serving bowls, and top with roasted veggies. Sprinkle with pine nuts and parmesan and a garnish with a sprig of thyme. Serve hot.

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