Spice-Rubbed Swordfish with La Boîte Breeze N.5 and Tomato & Nectarine Salad
From Susan Choi and Pete Wells, Brooklyn, New York
The Art of Blending by Lior Lev Sercarz
Makes 4 Servings
4 swordfish steaks, about 6 ounces each
5 tablespoons extra virgin olive oil, plus more for the fish
2 tablespoons La Boîte Breeze N.5
Salt and Freshly Ground Pepper
1 tablespoon fresh lemon juice
1 teaspoon finely chopped shallot
¼ teaspoon Dijon mustard
3 medium heirloom tomatoes, cut into ½-inch wedges
2 plums(preferably Italian), pitted and cut into wedges
1 nectarine, pitted and cut into wedges
¼ cup thinly sliced red onion
1 tablespoon thinly sliced basil
-Rub each piece of fish with olive oil. Season the fish with 1 tablespoon of La Boîte Breeze N.5 and salt and pepper.
-In a bowl, whisk together 1 tablespoon lemon juice, 3 tablespoons of the olive oil, 1 ½ teaspoons La Boîte Breeze N.5, the shallot and Dijon mustard; season with salt and pepper and set aside.
-In a separate bowl, toss the tomatoes, plums, nectarine and red onion together. Add the remaining 2 tablespoons of olive oil and remaining 1 ½ teaspoons La Boîte Breeze N.5; season to taste with salt and pepper and set aside.
-Prepare a hot grill or preheat a grill pan over high heat. Cook the swordfish for about 3 minutes on each side or until cooked through.
-Add the basil to the tomato and fruit mixture and divide among 4 plates. Place the fish on top, drizzle the lemon dressing over the fish and serve.