Wednesday, August 11, 2010

Tonight's Dinner - Local Montauk Swordfish, Fresh From the Ground "Faux" Baked Potatoes, Local Corn with Herbs and Just Picked Grilled Pole Beans

We love this swordfish recipe. I made last month and decided to make it again tonight for my mom and stepdad since it is so easy to make, so flavorful, and the local swordfish is so fresh.

What you need:
Swordfish Steak
Juice from half a lemon

Season the fish and either grill or saute for about 10 or so depending on the thickness of the cut of fish.

While the fish is cooking make your sauce. Brown the 3 tablespoons of butter in a small sauce pan. Be sure not to let it burn. Remove from heat and whisk in about half a teaspoon of honey and about a teaspoon or so of balsamic and lemon juice. Set aside.

"Faux" Baked Potatoes
You can thank my husband and the left over bacon in my fridge (yes, we actually had a few slices of bacon) for these faux baked potatoes.

What you need:
2 onions sliced
a few slices of bacon chopped
a heaping spoonful of sour cream
large handful of the grated cheddar cheese
2 garlic cloves minced
olive oil
fingerling potatoes
salt and pepper

Fill a pot with cold salted water and boil whole fingerling potatoes until tender. Saute the sliced onions in olive oil until caramelized. Then add in the garlic. Add sour cream and cheddar to a large bowl. Then add in the warm potatoes and onion mixture. Stir and add salt and pepper to taste.

Corn with herbs
This recipe from the now defunct Gourmet is really great and while I typically wouldn't serve corn and potatoes, who can resist at this time of year?

Green "Pole" Beans

I prefer picking beans from a pole as opposed to a bush. These beans from the farm have been amazing this year.

Take a grill basket add beans, salt, pepper, and a bit of olive oil and grill until tender. Squeeze with lemon juice and serve.

1 comment:

  1. I made this dinner for my husband and in-laws Wednesday night. It was a HUGE hit, everyone loved it, especially the faux-baked potatoes. Will definitely make again. And much of it can be prepared ahead of time.