Just in time for Father's Day, we're excited to present the second in our summer recipe series, courtesy of professional chefs Deja Hart and Mary Weaver of Newport Cooks! Cooking School for Adults & Children!
For the Swordfish:
- 2 Swordfish Steaks
- Olive Oil, to coat
- 4 Tbsp Coriander Seeds, Coarsely Ground or Crushed
- 2 Tbsp Black Pepper, Coarsely Ground
- Salt, to taste
Preheat Grill. Remove skin from swordfish and rub steaks generously with olive oil. Season with salt on both sides. Mix coriander and black pepper together and heavily coat swordfish on all sides.
Grill on one side until dark marks form. Flip to the other side and continue to grill until cooked through, approx. 5 more minutes.
For the Salad:
- 1 bunch Local Green Garlic (Casey Farm, Chris & Kristina’s Market Garden, etc…)
- 1 cup Cherry Tomatoes, sliced in half
- 2 Tbsp Olive Oil
- 1 tsp Lemon Juice
- Salt & Pepper, to taste
Toss green garlic and tomatoes in olive oil and lemon juice. Season with salt & pepper. Grill green garlic (whole) until soft, then chop into bite sized pieces and toss with tomatoes. If garlic is a little tough after grilling, place in a pan with a little broth and cook until soft to the bite.
To Finish:
- 4 Slices Focaccia Bread
- Olive Oil
Brush focaccia slices lightly with olive oil and grill to mark on each side. Enjoy with swordfish and salad!