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

Ingredients:

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

Method:

-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.