The Weekend Epicure: Grilled Swordfish with Tomato Orange Salsa

Grilled Swordfish with Tomato Orange Salsa

Having the gang over for a weekend retreat. Breakout the Grill and serve them this easy do-ahead menu.
In addition to being easy, colorful and delicious, this recipe is also low in calories,  Serve with a chilled Sauvignon Blanc.

6 SERVINGS

SALSA

3 oranges, peeled, white pith removed, seeded, diced

1 ½ cups chopped seeded tomatoes

¼  cup minced red onion

¼  cup chopped fresh parsley

2 tablespoons fresh orange juice

2 teaspoons minced garlic

2 teaspoons balsamic vinegar

1 teaspoon minced peeled fresh ginger

½  teaspoon cayenne pepper

MARINADE

¾  cup bottled teriyaki sauce

⅔  cup dry Sherry

4 teaspoons minced garlic

2 teaspoons minced peeled fresh ginger 1 teaspoon oriental sesame oil

6 5- to 6-ounce swordfish steaks (1 inch thick) 

FOR SALSA: Toss all ingredients in large bowl. Season to taste with salt and pepper. Let stand at least 1 hour. (Can be prepared 4 hours ahead. Cover; chill. Bring to room temperature.)

FOR MARINADE: Combine first 5 ingredients in small saucepan. Bring to boil. Set aside; cool.

Place swordfish in single layer in shallow glass baking dish. Pour marinade over swordfish; turn to coat evenly. Cover and refrigerate fish 1 ½  hours, turning often.

Prepare barbecue (medium-high heat). Remove fish from marinade. Grill until opaque in center

 Grilled Asparagus Spears

The grill—and a dash of roasted garlic oil—gives the asparagus terrific flavor. 

6 SERVINGS

4 cups water

2 teaspoons olive oil

1 ½  teaspoons roasted garlic oil or olive oil

1 ½  pounds large asparagus, trimmed

2 tablespoons chopped fresh Italian parsley

Prepare barbecue (medium-high heat). Combine 4 cups water, olive oil and roasted garlic oil in large bowl. Add asparagus to water mixture and toss to coat. Let stand

5 minutes. Drain. Season with salt and pepper.

Grill asparagus until crisp-tender, turning frequently, about 6 minutes. Transfer to platter. Sprinkle with chopped parsley.

 WATERCRESS AND MUSHROOM SALAD

To retain the crispness of the watercress, toss it with the remaining salad ingredients right before you're ready to serve the meal.

6 SERVINGS

2 tablespoons balsamic

1 ½ teaspoons grated orange peel

½  teaspoon Dijon mustard

¼ cup canned low-salt chicken broth

1 tablespoon oriental sesame oil

1 tablespoon olive oil

1 ¼ pounds large mushrooms, stems trimmed, caps thinly sliced

½ cup thinly sliced green onions

2 large bunches watercress, trimmed

Combine vinegar, orange peel and mustard in small bowl. Gradually whisk in broth, sesame oil and olive oil. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

 Place mushrooms and green onions in large bowl. Pour ¼ cup dressing over mushroom mixture. Toss to coat well. Let stand 45 minutes at room temperature. (can be prepared 4 hours ahead, Cover; chill)

Add watercress and remaining dressing to mushroom mixture and toss. Season salad to taste with salt and pepper.

 
Lemon Sorbet with Blueberries and Blueberry Sauce

If you make the sauce the night before, dessert will require a minimum of effort.

 6 servings

SAUCE

4 cups fresh blueberries or 1 pound frozen, thawed

1 cup water

3 tablespoons fresh lemon juice

2 tablespoons cornstarch

3 tablespoons sugar

3 half-pints lemon sorbet or sherbet

2 cups fresh blueberries

Thinly sliced lemon peel (yellow part only)

 Fresh lemon balm or mint sprigs

FOR SAUCE: Combine first 4 ingredients in heavy large saucepan. Stir over medium-high heat until mixture boils and thickens. Cool slightly. Puree mixture in processor or blender until smooth. Mix in sugar. Chill until cold, about 3 hours. (Can be prepared 2 days ahead. Keep refrigerated.)

Scoop sorbet into goblets. Spoon sauce over. Top with fresh berries. Garnish with lemon peel and lemon balm.