I’m always fascinated to hear what new dishes are made at the Choi-Wells home with my spices. Although she’s a novelist, Susan would agree that one of her biggest passions is food. My Breeze blend includes tea leaves, which adds an herbaceous note that, along with citrusy lemon peel, complements both the fish and the fruit salad.
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.
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