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.
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
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; season with salt and pepper and set aside.
In a separate bowl, toss the tomatoes, plums, nectarine and red onion together. Add the remaining 2 tablespoons of olive oil and the remaining 1½ teaspoons of Breeze; season to taste with salt and pepper and set aside.
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.