Get The Grill Out for Pesce Spada al a Tapenade’

I brought my raincoat to work today but it turned out that I didn’t need it.  The forecast looks just awful this week in terms of rain and cooler weather which isn’t very good for the golf tournament being held at The Turning Stone Casino Resort just down the road.  Those poor golfers!

For tonight’s dinner, I was cruisin’ yahoo for a name. Could you tell?!     “Pesce Spada” = Swordfish. Tapenade comes from the word “Tapeno” meaning “caper”.  I’m not sure my mixture below rates as a traditional tapenade, but it worked out really well as a good topping for the fish.

The weather is getting cooler and we want to get as much use out of our grill as possible in the next month or so.  Ted was put to work tonight as the official griller and I prepared the Tapenade to complement this meaty, firm fish.

Pesce Spada al a Tapenade  (Serves 2)

• 2 Fresh Swordfish Steaks
• 1 TBS Olive Oil
• 2 Shallots – chopped
• 8 sliced cherry tomatoes
• 2 tsp minced garlic
• salt and pepper
• 2 TBS chopped black olives
• 2 tsp capers – chop
• 1 TBS Balsamic Vinegar
• 1 TBS honey
• 1 TBS toasted pine nuts
• 1 TBS chopped sun dried tomatoes (packed in oil)
• 1 TBS fresh chopped basil

FISH:

Heat grill to high. Brush fish with oil, salt and pepper both sides and grill approximately 4 minutes per side depending on thickness.

TAPENADE:

Heat saute pan on medium heat. Add oil and wait 1 minute.  Add the shallots, cherry tomatoes, garlic and salt,pepper and saute 5 minutes.  Add the olives, capers, balsamic vinegar and stir around.  Remove from heat.  Add the honey, pine nuts, sun dried tomatoes, and basil.  Serve on top of the fish. 

There are two great events happening here at Apple Crumbles, tomorrow.  First, the weekly CEimB review.  Second, later in the day, the Sweet & Simple Bakes monthly event.  Stop by to see what great food has hit the table in our house.

As for tonight, snuggle down and relax…ahhh.