Spice-Rubbed Swordfish

Author

Susan Choi and Pete Wells, from "The Art of Blending" by Lior Lev Sercarz

Servings

4

Category

Main Course

Ingredients

• 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
• 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

Directions

1. Rub each piece of fish with olive oil. Season the fish with 1 tablespoon Breeze spice blend and salt and pepper.
2. 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.
3. 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.
4. 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.
5. 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.