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Swordfish with Tomato Ginger Salsa and Radicchio

Swordfish with Tomato Ginger Salsa and Radicchio

Ingredients

1lb Swordfish  Salt
 1 head of radicchio  Pepper
1 cup halved cherry tomatoes Sumac
½ tbsp grated ginger Smoked paprika
½ tbsp grated garlic Extra Virgin Olive Oil
1 small shallot, minced Moscatel vinegar


 Method

Start charcoal and build a hot fire, or start gas grill to medium high.  Season swordfish with salt, pepper and sumac as desired.  Core radicchio and remove all leaves.  Place in large mixing bowl and toss with olive oil.  Salt halved tomatoes on a cutting board.  Mix ginger, garlic, salt, pepper, 2 tbsp evoo and 1 tbsp vinegar.

When fire is ready, grill swordfish for four minutes, then turn and cook until firm, but not flaky, about 3-4 minutes depending on thickness.  Remove from grill and rest.  Add radicchio to grill and cook over direct flame until wilted and charred, turning frequently to prevent burning, about 3-4 minutes.  Add tomatoes to ginger, garlic mix and stir to combine.  Add more salt if necessary.  Toss cooked radicchio with 1 tbsp evoo, ½ tbsp vinegar, salt and smoked paprika.

Place swordfish on serving platter, top with tomato ginger salsa.  Add radicchio to platter and serve.

Serves 4 as an entrée

 

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Uncle Waltie's Quick Local Halibut Perfection

Uncle Waltie's Quick Local Halibut Perfection

This delicious dish, I have to admit, was from a truly fantastic Valentine Dinner made by, non other than our resident chef, Mr CapaBunga, earlier this week! It was our first meal after a 3 day cleanse but still worked within a non sugar, carb, gluten diet (Plant Paradox) we've been trying. Walt, who can often make quite elaborate meals, tells me that this one is super simple so it seemed like a perfect one for our next blog post. We served it with a delicious Gobelsburger Riesling 2015  which really brought out the best in the wine and in the dish - ENJOY, I know we certainly did even though diet wise, we weren't meant to have the wine (well, it was Valentine's after all)

See recipe below. 

Ingredients

4             Wild caught California (not Alaskan) Halibut Fillets – 4 oz each (Substitute snapper if halibut unavailable)

4             Heads of baby bok choi, roughly chopped and washed

4             stems of green(spring) garlic

½ tbsp   grated ginger

½ tbsp   white wine

2 tbsp    French butter

               Olive oil

               Salt

               Pepper

Process

Preheat oven to 400 degrees

Remove outer, slightly red portion of green garlic and chop only the white portion.

Cover a sheet pan with parchment paper and drizzle with a small coating of olive oil.  Pat halibut dry and place on parchment.  Season with salt and pepper.

Heat a large non-stick skillet to medium and melt one tablespoon of butter.  Add ginger and green garlic and sautée for one minute.  While this is cooking, put halibut in the oven and set timer for six minutes.  Add bok choi to skillet and sauté with the ginger and green garlic.  Meanwhile, heat white wine in small saucepan on medium-low until just simmering, then whisk in one tablespoon of butter and turn off heat.

After six minutes in the oven, turn on high broiler and cook halibut for two more minutes.  During this time, place bok choi mixture in the center of each plate.  When halibut is finished, remove from oven and place one fillet on top of each bok choi mix, then spoon the butter/wine “sauce” over the top of each piece of fish.  Sprinkle with salt and serve with a delicious bottle of Riesling - we chose Gobelsburger, a veritable bargain at around $15-$20! 

Serves 4 – Approximate time 20 minutes

 

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