FFWD~ Mediterranean Swordfish with Frilly Herb Salad

Mediterranean Swordfish with Frilly Herb Salad

This weeks French Friday recipe is for Mediterranean Swordfish, with Frilly Herb Salad.  Fish dishes are always winners in my house so, I was enthusiastic about making this recipe.  I knew it would be a winner with my husband!
My husband loves fish. I think it’s in his DNA.  His family comes from Holland, and the Dutch are big fish eaters. His parents and brother were stranded here, during the second world war.  My husband often tells stories of his father’s brother coming to visit ( he was a steward for Holland America Lines ) and always brought a huge jar of pickled herring. The Dutch love their pickled herring!  His father and uncle would break that jar open, sit around the kitchen table, reminiscing, laughing, and eating that very stinky fish all evening. My husband said the house would smell of pickled herring for days! Thank goodness this recipe is for Swordfish and not pickled herring!

A wonderful dinner…with very little fuss

Since this week has been excruciatingly hot in N.J. ( my thermometer read 100 degrees this afternoon ) I went with the grilling option for the Swordfish. Making the marinade should have been easy.  I got out all the ingredients, then realized I didn’t have any capers.  I wasn’t making a trip to the grocery store an hour before dinner so, I searched my pantry and found a jar of Kalamata olive spread.  Not capers, but with a salty briny taste. I thought it would work just fine in the marinade.  It did!  I mixed up the marinade using the olive oil, fresh lemon juice, grated lemon zest, capers Kalamata olive spread, and onions. It was quite easy. I then placed the fish and some rosemary into the marinade.  The fish should marinate for at least one to  four hours, turning the fish often. While the fish was marinating, I made my salad.  The lettuce and arugula in my garden have been very productive this week. I knew I had to use those lovely greens. I also threw in some herbs, parsley, tarragon, thyme and oregano. I  served my swordfish with the salad and some oven roasted potatoes.  This fish took very little effort to prepare and grill.  Perfect for the heat wave we’ve been having!  Simply delicious!
Happy Friday everyone!  Stay cool!

This recipe can be found in Dorie Greenspans cookbook “Around My French Table” or here. To see what other Dorista’s are doing check it out here.

 Marinating the swordfish

Grilling

Bon Appetit!!