Tuesday, August 31, 2010

Tonight's Dinner - Local Swordfish topped with Just Picked Tomato and Local Corn Salsa, Slow Roasted Eggplant, and Just Picked Grilled Pole Beans

Both the tomato and corn crops have been amazing this year. I took my favorite swordfish recipe and added a topping of grilled corn (removed from the stalk after grilling) and diced local tomatoes. The swordfish here is served alongside Chloe's favorite slow roasted eggplant wheels and just picked grilled pole beans.

Click to enlarge
What you need:
Swordfish Steak
Juice from half a lemon
3 ears of corn
3 tomatoes

Grill the corn in the husk for 15 minutes (turning over after 7 minutes). Set aside. Dice the tomatoes and add to a medium size bowl.

Season the fish and either grill or saute for about 10 to 12 minutes depending on the thickness of the cut of fish (turning after 6 minutes).

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.

Remove corn from husk and cut kernels into the bowl of tomatoes - toss corn and tomatoes with a large spoon.

Top the swordfish with the corn and tomato mixture and then add the sauce over the top.

Chloe's Favorite Eggplant Wheels
My daughter loves eggplant prepared this way. She eats about 6 or so wheels each time I make it. She prefers the eggplant with the light purple skin and the white skin as opposed to the most common eggplant with a deep purple skin.

Set oven to 350 degrees (convection if you have it). Slice eggplant into 1/2 inch rounds. Add to a foil lined baking sheet. Drizzle with a lot of olive oil, and then add salt and pepper. Cook for 20 or so minutes turning over and adding more oil if necessary after about 10 minutes.

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