{"id":12163,"date":"2013-05-22T14:13:38","date_gmt":"2013-05-22T21:13:38","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=12163"},"modified":"2013-05-22T14:13:38","modified_gmt":"2013-05-22T21:13:38","slug":"swordfish-mediterranean-saute","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/swordfish-mediterranean-saute","title":{"rendered":"swordfish Mediterranean saut\u00e9"},"content":{"rendered":"

\"chefmorgan<\/strong><\/p>\n

puppy love & when to cook and tell . . . <\/strong><\/p>\n

swordfish Mediterranean saut\u00e9<\/strong><\/em><\/p>\n

I am over the moon about the summer stone fruit which has arrived in the markets. However, I must admit that I am still clinging to the fava beans and English peas which are declining in number as summer rapidly approaches. While picking out fava beans at the McGrath Family Farm stand at the Sasnta Monica Farmer\u2019s Market, it was there I fell in love. I could not help myself. It was this instant affection with inspired this week\u2019s simple pleasure: swordfish Mediterranean saut<\/em><\/span>\u00e9<\/i><\/span>.<\/em><\/p>\n

\"chef<\/p>\n

So there I was at the stand and my heart went flip-flop for something next to the favas: scallions. No, that is not a code for anything nor am I alluding to any French slang term (les oignons<\/em>, also an allium, can refer to someone\u2019s tush). There were really scallions. Not just any kind of scallions mind you, but the tiny, tiny<\/em> baby red scallions. I call it the puppy factor because who can say no to anything that small and cute, even if it is a scallion. I only had to glance to my right to spy some heirloom tomatoes (thank goodness for the long growing season in L.A), and dinner was planned. We were going Mediterranean. Light food, simple and colorful. Food as welcoming and bright as the summer sun. Dinner built around these baby red scallions.<\/p>\n

Swordfish is popular and enjoyed throughout the summer in the Mediterranean. With its meaty texture, swordfish goes well with olives and capers and tomatoes. I thought that these baby red scallions would be a terrific addition to that classic Mediterranean combination. It was. Garnished with some flowering coriander and minced fresh Italian parsley, the result was delicious, light and just what I had envisioned at the market (an instant culinary transportation to the Mediterranean). <\/p>\n

To think it all started with puppy love..over some scallions.<\/p>\n

mangez bien, vivez bien, et bon app\u00e9tit !<\/i><\/span><\/p>\n

 <\/p>\n

LM<\/b><\/p>\n

 <\/p>\n

 \"chefmorgan<\/p>\n

swordfish Mediterranean saut\u00e9<\/strong><\/span><\/p>\n

 <\/p>\n

serves 4-6<\/p>\n

24 ounces fresh swordfish steak, trimmed and cut into cubes*
\nkosher salt (as needed)
\nfreshly ground black pepper (as needed)
\npiment d\u2019espelette <\/i>(optional)
\n1-2 tablespoons olive oil
\n2 garlic cloves, minced
\n\u00bc cup capers, rinsed and drained
\n2 dozen olives, pits removed and cut in half
\nbaby red scallions (as needed)
\n2-3  beautiful heirloom tomatoes
\n1-2 tablespoons balsamic vinegar
\n1-2 tablespoons minced fresh Italian parsley
\nfresh flowering coriander or basil (as needed for garnish)
\nfresh watercress leaves (optional)<\/p>\n

*You can use whole swordfish steaks instead of cubing the steaks. Plan on about 4-6 ounces of swordfish per person.<\/p>\n

\"chefmorgan<\/p>\n

how to<\/span>:<\/p>\n