Thursday, July 23, 2015

Perfect Grilled Swordfish and a Whole Foods Giveaway


I'm guessing that swordfish may have been the first fish I ever ate. Growing up in the Midwest limited the amount of seafood I had as a child. We probably ate walleye and maybe some salmon, but that was about it until the Jewel came to town and practically shut down my grandfather's grocery. Primarily we were a meat eating family and that worked well for us, well that is until my father had his first heart attack at the age of 42. It was blamed on high cholesterol levels which translated back then to eating a lot of beef. Luckily he was in pretty good shape, but that wake up call helped change our diet. And that was also about the time that Jewel moved to town so we were able to buy greater varieties of fish.


Swordfish was very popular then I'm guessing, because it has such a meaty texture. It is thick, rich and steak like, so I am guessing that helped coerce meat lovers into trying it. Overfishing of swordfish quickly reduced the catch and fisherman were banned from harvesting them in the 1990's. I wondered why they disappeared! The poor, gorgeous Atlantic swordfish needed help. Well, guess what? Swordfish are back and are now being sustainably caught, says the NOAA. And thank goodness for Whole Foods. They sent me a gift card to try some and I wasn't going to turn that invitation down.


Whole Foods swordfish is harpoon fished and individually caught off the coast of Nova Scotia. Whole Foods works with the Marine Stewardship Council,  a non profit organization, to make sure the fish we eat conforms to its practices.  Swordfish isn't inexpensive, but remember there is very little waste when eating a massive swordfish steak. Manservant and I each had a half pound steak and it was enough.

Swordfish is perfect grilling material in the summer months. We ate ours on top of a superb salad, but you could easily just grill this and serve it with pasta, rice or potatoes. You could even put it on a bun and have a super swordfish burger! Following a friend's practice, I like to coat my fish with a mayonnaise mixture which helps prevent the fish from sticking to the grill. There is no taste of the mayonnaise in the finished product and it's much easier to use than oiling the fish or grill. Try it!

Additionally, if you are anywhere near Boulder or other Western Whole Foods outlets that sell wine, be sure to look for the Fog Theory label. From the foggy Santa Rita Hills, their  slightly oaky, not to buttery, chardonnay would be a perfect compliment to swordfish.  Really, their Pinot Noir would work also. These are not mass produced wines and are specifically made for Whole Foods. Shoot! If you are splurging on swordfish, make sure you have a luscious bottle of wine to go with it. These wines are moderately priced and in my opinion, a great value! I believe they are only producing about 450 cases, so make sure to get in on the fun! I've sampled both and I can assure you they are quite enjoyable.


Grilled Swordfish with Lemon and Oregano
Serves 2
Time to make: About 10 minutes to prepare and 10 minutes to bake.
Ingredients:
3 T mayonnaise
1/2 a lemon, zested
1 t dried oregano
1/2 t freshly ground black pepper
2 1/2 lb swordfish steaks

1/2 a pint of your favorite olive mixture from the olive bar

Directions:
Combine mayonnaise, zest from half a lemon, oregano and pepper in a small bowl. Whisk well and coat swordfish steaks with mixture. Set aside, refrigerated for a minimum of two hours.

When ready to grill, heat grill to medium high heat and bring steaks to room temperature. Place steaks on grill and grill for 6 minutes on one side. Flip and grill for about 4 minutes on the other. Cooking time will depend on the thickness of the fish. Ours were about one inch thick. If you think they are close to being cooked, feel free to remove from grill and cover with foil. The retained heat will finish cooking them and then you don't have to worry about overdone fish. There is nothing worse than overcooking fish. It becomes dry and tasteless.

Remove from grill and top with your favorite sliced olive mixture. Our Whole Foods had a savory sweet combo that contained olives and cranberries, raisins and almonds. Perfect for showing off this fish!

NOW: If you want to serve this over a salad, please continue:


I made a Lemon Balsamic Oregano Dressing that consisted of:
1/8 c Sicilian lemon white balsamic vinegar or just use plain balsamic
1 t honey
1/2 t oregano
1/4 t salt
1/2 t pepper
Pinch of red pepper flakes and the goop from the olive mixture above
Now whisk in a 1/4 c of olive oil and you have a great vinaigrette perfect to drizzle over this fish salad.

I used a bag of chopped baby kale and topped it with slices of red onion, some salted Marcona almonds,  a few chopped dates, a few slices of paper thin Spanish style chorizo from Boars Head, and some goat cheese, though I think a few slices of Manchego would have worked better. I then threw in some chopped cippolini onions, also found on the olive bar and added a few caper berries for garnish!
Served with a glass of Fog Theory, this was an ideal summer meal!

You still have time to enter June's Whole Foods giveaway!

And now you can enter July's!

Whole Foods is giving away 1 $25 gift card to help fill your basket. This post is sponsored by Whole Foods but all opinions expressed are mine. Open only to US residents. No compensation has been given but products have been provided. Giveaway closes on August 15, 2015Subscribe if you don't want to miss the announcement of the winner in August to see if you won! Winner will be chosen by a Random Number Generator! 

How to Enter:

· Enter once by leaving me a comment and telling me your favorite fish or seafood.
· Enter twice by subscribing to This is How I Cook
· Enter again by following me on Pinterest, Facebook, Twitter or Instagram. 

Other recipes to try:
Swordfish recipes from Whole Foods
Moroccan Fish with Chickpeas and Aioli
White Fish with Mushrooms and Browned Butter
Orange Cacao Rubbed Paiche

Miso Peppered Tuna






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71 comments:

  1. I made a Blackberry Cheesecake for the 4th this year! It was delicious!

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  2. I subscribed. Katieh621@gmail.com

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  3. I followed you on Pinterest. GLuten Free Katie

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  4. Swordfish is one of the few types of fish that I actually enjoy. Yours looks amazing.

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  5. My favorite 4th of July dessert is Oreo Ice Cream Pie.
    valncia@hotmail.com

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  6. It looks almost just like pork chop, but only BETTER! Love that awesome salad too, Abbe.

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  7. i'm a vegetarian so no favorite fish/seafood dish

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  8. I think you're right that so many people who don't otherwise like swordfish like (or at least tolerate it) because of its meaty texture. It's a fish I certainly love, although don't buy it that often. You're right about it being good at Whole Foods -- one of my favorite places to buy it (and my regular fish monger is someone who also wholesales to most of the better restaurants in town). Anyway, good post -- thanks.

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  9. Fish is one of my favorite things to buy at Whole Foods. I love everything except catfish and raw oysters. My favorite is probably a toss up between crappie and lobster. How's that for a dichotomy?

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    Replies
    1. Now that is a new one for me. I must admit to never having eaten crappie though many of my friends used to catch it in the Kankakee River!

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  10. I follow on pinterest.com as deniseleb.

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  11. Look like a fabulous recipe. I've finally gotten Bill to enjoy halibut. Swordfish is next on my list :) My favorite seafood is salmon.
    P.S. Heading for Denver with the family a week from Saturday, but we're splitting our time between there and Aspen. I hope we can get together on my next solo visit!

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  12. This looks like the perfect summer meal. I don't often buy swordfish but am going to give it a try this summer and along with the Fog Theory wine I'll have a wonderful meal.

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  13. I followed on FB (Judith Rontal)

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  14. Oh Abbe this looks delicious! Love the lemon and olives with the sword fish- I can practically taste it!
    I already an subscribed!

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  15. I'm not here for the contest, but I do subscribe (not only to your website but to your way of eating). Also, this is a beautifully executed dish, Abbe! Wow!

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  16. I like shrimp best of all but am starting to eat more fish like salmon

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  17. I made a berry tart for July 4th.

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  18. What a delectable meal. bencanada1(at)yahoo(dot)com

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  19. I love scallops!!! I love whole food's because they don't use tripolyphosphates or other chemicals and they are real scallops!! delish!

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  20. I'm already following you on Pinterest!!!

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  21. I'm already subscribed to your yummy blog!!!

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  22. My favorite seafood is scallops...seared!

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  23. follow on twitter @sockmonkeydiva

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  24. I love Salmon!
    seyma_bennett@hotmail.com

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  25. email subsc 1
    seyma_bennett@hotmail.com

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  26. Pinterest follow seymas
    seyma_bennett@hotmail.com

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  27. Abbe beautiful photography of your delicious fish dish. I love swordfish but that fish is not sold here in HK unless it is shipped internationally. However, I love the steak like feel of swordfish and my boys love it too they don't even think its fish because of its awesome texture. Wishing you a super weekend!

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  28. I really like tuna, especially in sushi.

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  29. Subscribe by email. steph 0828 at hotmail dot com

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  30. Follow on twitter @stephanienola

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  31. Looks like I need to get over to Whole Foods and get some swordfish. It's one that I have good luck with. Great looking meal and thanks for the tip on that wine.

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  32. Abbe this is a wonderful recipe and the colors are gorgeous! I love that you added olives - that is simply brilliant!

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  33. SImply damn delicious!!!
    Dedy@Dentist Chef

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  34. I am not much of a seafood fan but I do want to try swordfish! I've never had it before but just a couple of months ago someone was telling me that swordfish has a texture similar to chicken and doesn't have much of a "fishy taste". Fish is so nutritious, that it would be great to have some that seems "similar to chicken".

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  35. I subscribe to This Is How I cook.

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  36. I follow you on Facebook as Tracy Robertson

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  37. Hi Abbe, salmon is my favorite fish, your dish looks so flavorful. Take care!

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  38. I love swordfish and agree it was a staple before fish was even a staple! I'll be in Denver (airport) for a couple hours later this afternoon. Save me a bite. GREG

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  39. I love all seafood - shrimp, crab, lobster, oysters, mussels, squid... mmmmmmm!

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  40. Following on pinterest (michaelsamy)

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  41. I'm from New Orleans so I have many, many favorite seafoods; top of the list - Trout Almondine like they made at the now vanished Pontchartrain Hotel. Here's the recipe: http://www.nola.com/food/index.ssf/2013/11/in_judys_kitchen_chris_debarrs.html When I was a kid this was a very popular Lenten meal. Though it is a sainted New Orleans classic I now I make it with substantially less butter than Chris DeBarr calls for!
    ~~~~~~~~~~~~~~~~~~~~~~~
    margueritecore [at] gmail [dot] com

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  42. I subscribe now!
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    margueritecore [at] gmail [dot] com

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  43. (I hope that I am doing this right!)
    I follow you on Pinterest where I am margotcore; You could follow me too: http://pinterest.com/margotcore/
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    margueritecore [at] gmail [dot] com

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  44. I follow you on Facebook where I am Margot Core.
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    margueritecore [at] gmail [dot] com

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  45. I follow you on Twitter where I am @AnnaZed.
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    margueritecore [at] gmail [dot] com

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  46. I follow you on instagram where I am @margotcore; You could follow me too:
    https://instagram.com/margotcore/
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    margueritecore [at] gmail [dot] com

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  47. My favorite is salmon broiled with a glaze of orange marmalade, butter, and macademia liquor.

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  48. I just started following via facebook, but I also follow via Bloglovin but I don't know if that counts for being a subscriber or following.

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  49. I'm so happy that there are sustainably caught swordfish on the market! I don't often think of swordfish when we have fish on the grill but this preparation we would love and something to add the the fish rotation. I'll have to keep if off the menu when we have our daughter, who is pregnant, for dinner as it does container higher mercury levels like albacore tuna. But I love the texture and taste.

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  50. Not entering..no WF here..and I AM a subscriber..your posts never get to me..
    THis LOOKS AMAZING..
    Lover of olives here.And dates..and cheese..etc♥

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  51. My favorite seafood is scallops. I love the scallops at Whole Foods, not treated with sodium tripolyphosphates

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