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
Time to make: About 10 minutes to prepare and 10 minutes to bake.
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
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, 2015. Subscribe 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!
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