Terra Americana

My father is out in California playing hockey. My mother is having a vacation of her own here at home. Her one job is critic in my test kitchen.

On a HOT and steamy evening we sat on the shaded deck, chilled glasses of wine in hand,watching a gorgeous fresh piece of Atlantic Swordfish sauté on the grill. Then we had to eat it on a bed of fresh flavors that complimented it thoroughly. A tough business...but then a mothers job is never ending.

For Fish:

• 1 swordfish steak (figure 1/4 lb per person)
• 1/4 cup extra virgin olive oil
• The juice of 1 lemon (or 1/4 cup)
• 1/8 cup capers
• 1 small red onion, sliced
• 1/2 tbspOlio do Panne
• 1 tsp sugar
• sea salt and ground black pepper to taste

For Salad:

• 1 carrot sliced in ribbons with a peeler
• 1 cup mustard greens
• 1 cup purslane
• 1/3 cup basil leaves
• 1 sprig of rosemary
• 1 sprig of oregano
• 1/2 cup parsley leaves
• Simple vinaigrette

Marinate the fish with all of the ingredients for at least 1 hour.

Remove leaves from rosemary and oregano sprigs. Toss them with mustard greens, purslane, basil, parsley and carrot ribbons. Drizzle 1/2 cup simple vinaigrette over the salad. Allow to marinate for at least 1 hour.

When you are ready to cook the swordfish heat a sauté pan. Pour some of the marinade into the pan. Place the steak in the pan. Pour the remaining marinade over it. Cook on medium/high for 8 minutes. Flip the fish over. Cover the pan and cook for another 8 minutes. Fish is ready when you can flake it with a fork.

Adapted from Dorie Greenspan’s Around My French Table.

More from this classic cookbook:

• Mussels and Chorizo with or without Pasta
• Roasted Salmon and Lentils
• Cheese Soufle
• Sardine Rillets

Photo Credit: Julie T Cecchini