Grilled Swordfish with Tomato-Peach Salsa Salad

 Fresh fish, fresh tomatoes, fresh peaches — Vineyard summer perfection.

BY SUSIE MIDDLETON, Cook the Vineyard

https://mvmagazine.com/news/2020/07/27/grilled-swordfish-tomato-peach-salsa-salad

This simple recipe was inspired by two things – a great piece of swordfish from The Net Result and some wonderful peaches. I grabbed the recipe for my Tomato Peach Bruschetta topping and noodled it a bit to make a great accompaniment to the swordfish. A classic New England trick for grilling swordfish is to coat it first with mayonnaise, which will keep it moist.

A one-pound filet of swordfish is only enough for two in our household, but if you generally eat smaller portions of protein, you could feed three with about 1¼ pounds, and you’ll still have plenty of the topping to go around. For a party of six, just double everything.

Serves 2 or 3

Ingredients:

• For the salsa:
• 1 cup diced, cored ripe summer tomatoes, any size
• 1 cup diced pitted firm-ripe peaches or nectarines 
• 1 small avocado, diced (optional, about 2/3 cup)
• 2 teaspoons minced fresh ginger (optional)
• 1 clove garlic, peeled and minced

• For the swordfish:
• 10 to 12 leaves basil (or basil and mint) sliced or chopped or 20 to 30 small whole leaves
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• 1 teaspoon white balsamic vinegar
• 1 teaspoon maple syrup
• Kosher salt

• 1  to 1 ¼ pounds (1 1/4-inch thick) swordfish filet, cut into 2 or 3 pieces if desired
• freshly ground pepper
• 2 tablespoons mayonnaise

Directions

1. Heat a gas grill over medium-high heat.
2. In a small mixing bowl, combine the tomatoes, peaches or nectarines, avocado (if using), garlic, and ginger (if using)
3. In another small bowl, combine the olive oil, lemon juice, balsamic vinegar, maple syrup and about 1/4 teaspoon kosher salt. Whisk to combine.
4. Add the dressing and most of the herbs to the tomato mixture and fold together. Add a pinch of salt and stir again. Let sit while cooking the swordfish.
5. Season the swordfish on both sides with salt and pepper. Coat one side of the swordfish generously with half of the mayonnaise.
6. Arrange the fish on the grill grates, mayonnaise side down. Before closing the grill, brush the top side with the remaining 1 tablespoon of mayonnaise. Cook for about 6 to 7 minutes (you should have nice grill marks) and carefully flip the fish over with a metal spatula. Cook for another 6 to 7 minutes, or until the swordfish is firm or cooked to your liking. 
7. Remove the swordfish from the grill and arrange on a serving platter. Generously mound the tomato-peach mixture on top and garnish with the remaining herbs. Serve right away.

 

BACCALÀ AL FORNO CON PATATE /BAKED COD WITH POTATOES

Chunks of cod fillets, layered with slivers of onions and potatoes, seasoned with parsley, rosemary, and a bit of plum tomato, make a casserole good for all seasons.

From "The Romagnoli's Table" cookbook

Ingredients:

2 pounds dried cod

3 large potatoes

2 large onions

1/2 cup olive oil

2 tablespoons minced fresh parsley

1 tablespoon dried rosemary

salt

4 or 5 peeled plum tomatoes

Directions:

Preheat the oven to 350°.

Prepare the cod by soaking it, and then skinning and boning

it if necessary.  Cut it into 2" × 3" pieces. Slice the potatoes into thin rounds. Cut the onions into the thinnest of slivers.

Put 2 tablespoons or so of the oil in a deep baking dish, just

enough to cover the bottom. Put in a layer of potato rounds, then a layer of onion slivers. Sprinkle with some of the minced parsley and rosemary and a bit of salt (not too much, since the cod will have retained some of its salt), and dribble on a bit of olive oil.

On top of this, make a layer of cod chunks. Mash up the tomatoes in a bowl or on a plate and distribute a few bits here and thereover the cod.

Repeat the layering sequence until all the ingredients have been used up, but be sure that the last or top layer is of potato rounds.

Garnish the top with the last of the parsley and rosemary, and a generous amount of olive oil. Bake (at 350°) for 45 minutes, or until the top potatoes are cooked.