This salad pairs perfectly with the Grilled Swordfish Steaks with Basil-Caper Butter. It has the perfect balance of sweetness from the tomatoes with tartness from the lemon juice with the added sharpness from the parmesan. This salad would serve as a great bed to serve most any fish or lightly flavored meat. I can definitely see serving a beef tenderloin over it one day.
Continue Reading Add comment August 21st, 2006
We read this recipe in the June issue of Food & Wine Magazine. Since Ellen and I were in New Jersey visiting my family, we knew we would be able to find good quality swordfish. Although the recipe said this was best over a wood fire, we opted to go with natural charcoal. Its just easier and offers nearly the same amount of wood smoke. My father is the grill expert of the house, so we let him grill the swordfish. Just about 4 minutes on each side was perfect over a nice and hot bed of coals.
Continue Reading 2 comments August 21st, 2006
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