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Susan Choi and Pete Wells, from "The Art of Blending" by Lior Lev Sercarz
4 swordfish steaks (about 6 ounces each)
5 tablespoons extra-virgin olive oil, plus more for the fish
2 tablespoons Breeze N.5 spice blend
Salt and freshly ground pepper
1 tablespoon fresh lemon juice
1 teaspoon finely chopped shallot
¼ teaspoon Dijon mustard
3 medium heirloom tomatoes, cut into ½-inch wedges
2 plums (preferably Italian), pitted and cut into wedges
1 nectarine, pitted and cut into wedges
¼ cup thinly sliced red onion
1 tablespoon thinly sliced basil
Rub each piece of fish with olive oil. Season the fish with 1 tablespoon Breeze spice blend and salt and pepper.
In a bowl, whisk together 1 tablespoon lemon juice, 3 tablespoons olive oil, 1½ teaspoons Breeze, the shallot and mustard and season with salt and pepper.
In a separate bowl, toss the tomatoes, plums, nectarine and red onion. Add 2 tablespoons olive oil, 1½ teaspoons Breeze and season to taste with salt and pepper.
Prepare a hot grill or preheat a grill pan over high heat. Cook the swordfish for about 3 minutes per side or until cooked through.
Add the basil to the tomato and fruit mixture and divide among 4 plates. Place the fish on top and drizzle the lemon dressing over the fish.