Walking, or should I say squeezing through the ever crowded aisles of Union Square’s Whole Foods the other day… I found the centerpiece for dinner. A swordfish steak laying upon the ice. From there I went to the produce aisle searching for more inspiration. I knew I wanted to do something Mediterranean with the swordfish and so when I saw blood oranges from Italy, I lowered my “LOCAL” guard and grabbed two of them. I had lemons back at the apartment, along with dry cured olives, Italian parsley and shallots. Polenta with goat cheese and an arugula salad with blue cheese and roasted golden beets paired well to compliment the meal. I used a grill pan to cook the swordfish and orange slices but you can also use an outdoor grill. You could also use this with a Tuna or Shark steak.
Simple Mediterranean Marinade:
Juice & zest of one Blood Orange
Juice of one lemon (Meyer preferred) (zest the lemon and reserve the zest)
1/4 cup extra virgin olive oil
Pinch of Salt
Bit of freshly ground black pepper
1 Tablespoon dried oregano
1 shallot diced finely
2 cloves of garlic diced finely
4 Tablespoons of Italian parsley
1 Tablespoon honey or Agave
Whisk together the marinade and place in a bowl or zip lock bag with the fish and allow to marinade for 30-40 minutes, no longer. Place the fish on a grill or grill pan and sear. Reserve marinade and place in a bowl.
Slice an additional blood orange and lightly brush with olive oil. Place on the grill and grill just long enough for grill marks to appear and then remove.
8-10 dry cured olives pitted and sliced.
1 Tablespoon drained capers
4 slices of sun dried tomato chopped
Zest from the lemon used above
Stir all together and taste. Add additional salt and pepper if needed.