Yesterday I spent a laid-back afternoon outside, and enjoyed a meal of swordfish, hot off the grill, prepared Sicilian-style. While tonight I don't have time for open-air cooking, I'll continue my love of all plates Sicilian (and using my leftover swordfish!) with a penne avvocato. This fresh pasta toss calls for high-quality Mediterranean ingredients, like San Marzano tomatoes, anchovy fillets, capers, and basil, to build layer up on layer of flavor in under half an hour. For a dinner that requires next to no prep, keep reading
After indulgence in Aspen and before any July 4th eating sprees, I've been attempting to enjoy healthier dishes that profess more delicate flavors. This weekend, I can't wait to make a simple, straightforward, yet elegant recipe from Italian culinary expert Marcella Hazan.
It's simply swordfish, drizzled with infused herb oil — no salty rubs or creamy sauces required. Serve it with lightly dressed greens, like watercress, and that other Sicilian favorite, caponata. Get the recipe when you read more
This summer, I'm trying to experiment with different types of fish. Although I cook with plenty of seafood, usually I make salmon or shellfish. When I found this recipe for skewered swordfish, I couldn't help but get excited. The fish is rubbed with a lemon garlic herb mixture before being pounded thin. Next a thick orange tapenade coats the fish. It sounds delicious and exciting with a wonderfully pretty presentation.
To get the recipe and expand your fish horizons with me, read more
Grilled fish is an excellent ingredient for fast and easy dinners. Look at swordfish as if it were a blank canvas painted with the flavors of mint, capers, garlic, and lemon juice. Accompany it with a quick salad of marinated fennel and arugula, and you'll have a healthy and delicious dinner. Pair it all with a cool glass of Pinot Grigio and let the weekend begin! Hungry for the recipe? Just read more