Honestly, sometimes the parts of the meal that I like best surprise me. Yesterday we made grilled swordfish, cherry tomatoes and homemade tapenade. I wasn’t so sure I would like the tomatoes and tapenade, but was really looking forward to the swordfish. Turns out? We really loved the tomatoes, I loved the tapenade (no one else eats it) and we thought the swordfish was just okay (but we determined that was the fish itself, not the marinade).
So here’s an easy meal, great for summer because it doesn’t require you to turn on the oven or use the stove, and it’s SO refreshing.
For the fish and marinade:
Fish, you can use swordfish, tuna, shark or other fish of your choice. Next time I’ll use tuna.
For the marinade:
1 cup white wine (grab a chilled bottle from your wine cooler. Pour a cup for marinade. Pour a glass for you to drink while cooking)
5 cloves minced garlic
2 tbsp chopped fresh rosemary (you grow rosemary, right? Why not? SO easy)
Combine the marinade and put fish in an 8×8 container, turning to coat. Salt and pepper top of fish, marinade at least an hour. Don’t overmarinate (no more than 4 hours).
To cook: preheat grill to medium high. Make sure the grill is clean! Drain marinade off fish, drizzle with olive oil and sprinkle with salt and pepper. Cook 4-5 minutes on each side, for a total of 8-10 minutes. Let cook on one side the full 4-5 minutes, until good grill marks are developed. Use tongs and a spatula to flip.
Serve grilled fish with a side of fresh cherry tomatoes and tapenade.
For the tomatoes:
1 pint cherry tomatoes, washed and halved
2 tbsp olive oil
2 tbsp chopped fresh mint (and you’re also growing fresh mint, right? It grows like a weed!)
Toss tomatoes with olive oil and chopped fresh mint. Season with salt and pepper to taste. Let stand 10 minutes, while fish is grilling. Serve. Incredibly refreshing and delicious.
For the tapenade:
1 cup pitted kalamata olives
2-3 sundried tomatoes (from the jar, in oil)
2 cloves minced garlic
8 basil leaves torn into small pieces
2 Tbsp fresh mint chopped
1/2 tsp cayenne pepper
1/2 tsp dried thyme
One quarter of a fresh lemon
2 tbsp olive oil
Put olives, garlic and tomatoes in small food processor (this is the one I use and LOVE) and combine until chopped & mixed. Add fresh basil, fresh mint, cayenne pepper, thyme and olive oil and pulse to mix. Taste and reseason to your liking. Squeeze in the juice of the quarter lemon, mix with a spoon. Don’t eat it all while you stand there though!
Serve grilled fish with the side of tomatoes and a spoonful of tapenade. Save excess tapenade for sandwiches, crackers, etc. I also served the fish with fresh buttered bread rolls and the below rice/orzo side dish that’s a summer favorite at my house. You could also serve with this orzo dish.
Homemade Rice-a-Roni (sounds fancier when I say rice and orzo, right?)
1/2 cup orzo
1/2 cup white rice
2 cloves garlic, chopped
2 cups chicken broth
2 tbsp butter
1. Melt butter in pan, add orzo and garlic and cook until orzo is lightly browned.
2. Add white rice and chicken broth, stir and bring to a boil. Cover and reduce to simmer, cooking 20 to 25 minutes until broth is absorbed and rice/orzo are cooked. Serve. If it gets too dry, just add a small bit of broth to remoisturize.