Last week I was inspired by simple southern Italian cooking. Fish is always quick and easy especially when you throw it on the grill, and it is about as healthy as you can get. This easy sauce of lemon, garlic, oil, fresh chili, and herbs is amazing on just about anything!!! Orange and fennel salad with black olives is super refreshing for a hot summer night, and my orzo and baby squash salad is great on its own or paired with this meal. Summer cooking is delicious all year long even in spring.
Grilled Swordfish with lemon herb chili sauce
-juice from two lemons
-1/2 cup extra virgin olive oil
-1/2 teaspoon sea salt
-1 medium hot red chili pepper thinly sliced
-1 tablespoon each of roughly chopped oregano and mint
-freshly ground black pepper
-2 large cloves thinly sliced garlic
Mix all ingredients together in a bowl and spoon over grilled fish.
Orange and fennel salad
-4 large navel oranges peeled and cut into 1/4 inch rounds
-2 medium bulbs of fennel thinly sliced-1/2 cup dry cured black olives
-handful of flat leaf parsley
-2 tablespoons champagne vinegar
-4 tablespoons extra virgin olive oil
-sea salt and freshly ground black pepper
With a pairing knife peel oranges and cut into thin slices. Cut off the tops of fennel leaving just the bulb to thinly slice. Place oranges, fennel, black olives and parsley in a bowl. Dress salad with oil, vinegar, salt and pepper. Served chilled or at room temperature.
Baby squash and orzo salad
-1 box of orzo
-1 large sweet white onion
-10-15 each of yellow and green baby squash (can substitute with 4-5 zucchini or large yellow squash)
-olive oil
-1/2 cup grated parmesan cheese
-sea salt and black pepper
Bring large pot of salted water to boil, and cook orzo according to package directions. Chop onion into small dice, and over medium heat saute in olive oil until translucent. Cut squash in quarters and add to cooking onions. Cook until tender, but not mushy. Add cooked squash and onions along with salt, pepper, and cheese to the cooked orzo. If needed add extra olive oil to taste.
-4 large navel oranges peeled and cut into 1/4 inch rounds
-2 medium bulbs of fennel thinly sliced
-handful of flat leaf parsley
-2 tablespoons champagne vinegar
-4 tablespoons extra virgin olive oil
-sea salt and freshly ground black pepper
Baby squash and orzo salad
-1 box of orzo
-1 large sweet white onion
-10-15 each of yellow and green baby squash (can substitute with 4-5 zucchini or large yellow squash)
-olive oil
-1/2 cup grated parmesan cheese
-sea salt and black pepper
Bring large pot of salted water to boil, and cook orzo according to package directions. Chop onion into small dice, and over medium heat saute in olive oil until translucent. Cut squash in quarters and add to cooking onions. Cook until tender, but not mushy. Add cooked squash and onions along with salt, pepper, and cheese to the cooked orzo. If needed add extra olive oil to taste.
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ReplyDeletenot sure what happened to my previous post..but I said that I am so glad that I found your blog. I try to watch your cooking on IICD as much as a can! I am definitely adding your blog to my blogroll!
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