Grilled Swordfish with Olives and Anchovies (Pesca Spada Con Olive )

Thursday, September 16th, 2010 | posted by wendy

This recipe is courtesy of our friend, Francesca Giarraffa. Serves 4

4 Swordfish steaks
1 c pitted green olives
2 chopped anchovies
2 cloves chopped garlic
2 T truffle oil (optional)
6 T olive oil
4 T chopped parsley
2T chopped savory
salt & pepper

First, place the oil in a medium skillet and get hot Then add the garlic, olives, anchovies and sauté for 2-3 minutes. Now add the truffle oil and hers along with a pinch of pepper. Stir and remove from heat the set aside.

Now take the swordfish steak and drizzle them with some olive oil on both sides. Sprinkle with salt & pepper and place on hot grill. Cook for 4-5 minutes per side (for 1 1/4 inch steaks) to make grill marks. The steaks are done when they are opaque in the center…Remove from the grill and place on a serving platter. Take the sauce you made and pour this over the tops of the steaks and you are ready to serve!

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Grilled Ontario Rainbow Trout with Pancetta & Herbs

Sunday, March 21st, 2010 | posted by wendy

A dramatic presentation with a wonderful, smokey flavor.

Whole rainbow trout (a 8-10 oz. fish per person or 12-16 oz. for two)
a couple cloves of coarsely chopped garlic
a lemon cut into very thin round slices
assorted fresh herbs such as parsley, thyme, rosemary or tarragon
pepper to taste
a few slices of pancetta per fish.  (If you can’t find pancetta, you can substitute bacon)

Dry and then line the cavity of each fish with the lemon slices, garlic, herbs and freshly-ground black pepper.  Then wrap each stuffed fish with the pancetta or bacon and place in a well-greased grill basket (if you have one it makes it easier to keep the fish together).  If you don’t have a grill basket, you can use butcher string tied every 2-3 inches across fish.  Place basket over a hot, well-oiled grill and cook approximately 4-5 minutes per side, or until pancetta is crisp and meat is opaque to the bone at the thickest part.

Serve one fish per person and go ahead and eat the lemons too (if you have sliced them thin, they will have cooked.)

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