Thursday, August 23, 2012

Grilled Swordfish Steaks with Basil Caper Butter

Ok everyone, here is the recipe I will be using when I grill this up for you at the Harborcreek Giant Eagle on 8/23/12 and 8/25/12!

This a very good recipe I found for grilling Swordfish Steaks. Remember to buy only FRESH Swordfish. No frozen, unless that's all you can get your hands on. The fresh is a million times better. That goes for all seafood. This recipe takes about 20 minutes to prep and about 8-10 minutes of actual cooking time. It's a very quick recipe that is good on a weeknight or weekend.

Grilled Swordfish with Basil Caper Butter
Serves 2
3 Tbls Unsalted Butter
1 Tbls Chopped Basil
1 tsp Drained capers, chopped
1 Tbls plus 1/2 tsp  Fresh Lemon Juice, divided
Salt and Pepper
1 Tbls Extra Virgin Olive Oil
2 8oz Swordfish Steaks cut 1” thick

            In a small bowl, blend the butter with the basil, capers and 1/2 teaspoon of the lemon juice. Season with salt and pepper, and refrigerate.
In a large, shallow dish, mix the olive oil with the remaining 1 1/2 teaspoons of lemon juice. Season the swordfish with salt and pepper and turn the fish in the olive oil mixture. Refrigerate for 15 minutes.
Grill the swordfish steaks over high heat until nicely charred on the outside and just cooked within, about 4 minutes per side. Transfer the steaks to plates, top each with a dollop of basil-caper butter and serve right away.

This recipe is not my own. It is from Food & Wine Magazine.

Grilled Swordfish Steak served with Exotic Mushroom Risotto and Sauteed Summer Veggies.

Friday, August 10, 2012

Summer Salsa Lime Chicken

So here is the story behind this dish.

While dining at a restaurant, that I shall not mention, they have a dish called Fiesta Lime Chicken. It was good but not great. After making a huge batch of my Summer Salsa, I had an idea that later became this dish. It isn't that close to the restaurant dish, but was inspired by it. Over the past 4 or 5 times I've made it, little tweaks have made it into what it is now!

When making this dish, you HAVE to make it with my Summer Salsa. If you use jarred, it will taste not so well. You can find the Summer Salsa recipe on another post.

Summer Salsa Lime Chicken
Serves 2
Prep Time: 20 Min
Cook Time: 15 Min

For the marinade

  • 2 Tbls Olive Oil
  • Juice from 1 Lime
  • Zest from 1 Lime
  • 1 Clove of Garlic
  • Salt and Pepper
Rest of Ingredients
  • 2 Boneless Skinless Chicken Breasts
  • Shredded Colby Jack Cheese
  • Handful of Tortilla Chips, crushed.
  • Lime wedge
  • Summer Salsa (On other post)
  1. Whisk together all marinade ingredients and set aside.
  2. Pound Chicken thin to about 3/8" thick. Coat with marinade and place in refrigerator for 15 miutes.
  3. Heat grill to medium high heat. Grill chicken for 4-5 minutes on each side until no longer pink. 
  4. When chicken is done, place mound of shredded cheese on top and close lid or cover.
  5. While cheese is melting, crush a handful of tortilla chips to make a bed for the chicken to sit on.
  6. Once cheese is melted, place chicken on bed of crushed tortilla chips.
  7. Top with mound of Summer Salsa.
  8. Sprinkle chips, chicken, and Salsa with lime juice and garnish with Lime Slice.

Garlic and Lime Zest for Marinade

Pounding out chicken.

Marinating Chicken
Grilling the chicken
Grilling the chicken on the Induction Cooktop.
Adding the cheese to the chicken.

Cover Chicken to melt cheese.

Finished dish. Served with Sauteed Zucchini and Mexican Rice.

I didn't list amounts of ingredients for the chicken because it all depends on the size of the chicken. I cover the chicken completely with cheese. Same with the salsa and the bed of tortilla chips.

Also, if you can think of a better name for this dish, let me know. I am open to suggestions.