PW’s pepperoni pizza burgers

daisi - August 9, 2013

Gwyneth’s Slow Roasted Tomatoes

daisi - August 9, 2013

swordfish skewers with sweet pepper salad

daisi - August 9, 2013
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rosemary swordfish skewers

rosemary swordfish skewers

Like I said in my May/June menu recap, I usually think Bon Appetit‘s recipes are a little too ingredient heavy and time consuming. But this one was neither… It had ingredients I was familiar with and had instructions I could easily follow. I loved the sweet pepper salad that the fish is served with too, it’d be a great salad to accompany any grilled meal.

here’s what you’ll need:

  • 7 tablespoons extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 4 small assorted sweet peppers, 2 sliced into 1/4” rounds, 2 cut into strips
  • 1/2 small onion, cut in half lengthwise, thinly sliced, soaked in ice water
  • 1 jalapeño, seeded, thinly sliced
  • 2 tablespoons Sherry vinegar
  • 4 ounces spinach or arugula (about 8 cups loosely packed)
  • Kosher salt, freshly ground pepper
  • 1 pound 1”-thick swordfish steaks, trimmed, cut into 1” cubes
  • 1+ tablespoons minced fresh rosemary
  • 1 lemon, quartered
  • 4 bamboo skewers (soaked in water for 1 hour before using) or 4 metal skewers

Heat your grill (or grill pan) to medium-high. While it’s heating, start making the salad. Slice the garlic as thin as possible.

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Bring the oil and sliced garlic to a simmer in a small saucepan.

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Cook the garlic until it is toasted and light golden brown (about 5-6 minutes). Remove the garlic from the oil immediately so it doesn’t continue to cook. Reserve garlic chips for garnish for the salad.

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Next, chop your peppers and onion.

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And combine the peppers, onion, jalapeño, vinegar, and 1/4 cup garlic oil in a large bowl.

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Add the arugula (or spinach in my case) and toss to coat. Season salad with salt and pepper. Let stand for 10 minutes.

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While the salad is resting (who knew this was a thing?), place 3–4 cubes swordfish on each skewer. Brush fish with remaining garlic oil; sprinkle with rosemary and season with salt and pepper.

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Grill swordfish until just opaque in the center and lightly browned in spots, about 2 minutes on each of the 4 sides. Serve over salad and garnish with garlic chips & lemon quarters.

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swordfish skewers with sweet pepper salad

Rating: 41

adapted from Bon Appetit

Ingredients

  • 7 tablespoons extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 4 small assorted sweet peppers, 2 sliced into 1/4” rounds, 2 cut into strips
  • 1/2 small onion, cut in half lengthwise, thinly sliced, soaked in ice water
  • 1 jalapeño, seeded, thinly sliced
  • 2 tablespoons Sherry vinegar
  • 4 ounces arugula (about 8 cups loosely packed)
  • Kosher salt, freshly ground pepper
  • 1 pound 1”-thick swordfish steaks, trimmed, cut into 1” cubes
  • 1 tablespoon (generous) minced fresh rosemary
  • 1 lemon, quartered
  • 4 bamboo skewers (soaked in water for 1 hour before using) or 4 metal skewers

Instructions

  1. Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. (Alternatively, heat a grill pan over medium-high heat.) Bring oil and garlic to a simmer in a small saucepan over medium heat and cook until garlic is toasted and light golden brown, about 6 minutes (remove from heat if garlic is cooking too quickly). Pour oil through a fine-mesh sieve into a small bowl and let cool. (The garlic could burn if left in the oil.) Reserve garlic chips for garnish.
  2. Combine peppers, onion, jalapeño, vinegar, and 1/4 cup garlic oil in a large bowl. Add arugula; toss to coat. Season salad with salt and pepper. Let stand for 10 minutes.
  3. Place 3–4 cubes swordfish on each skewer. Brush fish with remaining garlic oil; sprinkle with rosemary and season with salt and pepper.
  4. Grill swordfish until just opaque in the center and lightly browned in spots, about 2 minutes on each of the 4 sides.
  5. Divide salad among plates. Place a skewer atop each. Garnish with garlic chips and lemon quarters for squeezing over.
http://shesthebross.com/2013/08/swordfish-skewers-with-sweet-pepper-salad/

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