Friday, July 15, 2011

Grilled Swordfish with Blood Orange and Thai Basil Salad and Roasted Summer Vegetable Couscous

The main course of June's Wine Dinner in Azure at The Shores Resort & Spa, Daytona Beach Shores, FL, was a grilled swordfish steak that proved the finest ingredients cooked simply are always best.  Especially for a hot weather meal.

We gave kudos to Executive Chef Michael Archer and your guests will give kudos to you when you serve this simply smashing entree.

Grilled Swordfish with Blood Orange and Thai Basil Salad
 Four servings

4 7-oz swordfish steaks
2 TBS olive oil
3 blood oranges, peeled and sectioned
3 oz. Merlot
1/2 small red onion, julienned
1 oz. Thai basil (do not substitute Italian basil, the taste is very different), chiffonade
Salt and pepper to taste

Season swordfish steaks with salt and pepper and rub with 1 TBS of the olive oil. Grill to desired doneness (Remember, the fish is aleady dead!).

Pile Thai basil leaves together and slice into strips (that's chiffonade).

Combine blood orange sections, red onion and Thai basil. Toss with Merlot and remaining olive oil. Season with salt and pepper.

Roasted Summer Vegetable Couscous
6 qts. water
2 cups Israeli couscous (again, don't substitute another kind of couscous)
2 ears of corn, grilled, kernels removed
1 zucchini, small dice
2 carrots, peeled, small dice
1 yellow squash, small dice
2 red bell peppers, small dice
2 TBS. olive oil
Salt and pepper

Add water to large pot and bring to a boil. Add couscous and cook until al dente. Strain couscous and hold for later.

Combine zucchini, carrots, yellow squash and red bell pepper in a bowl and toss with olive oil and salt and pepper to taste. Spread vegetables onto a baking sheet and roast in a 350-degree oven for seven minutes.

In a large saute pan, heat remaining olive oil and add corn and roasted vegetables. Saute for one minute and add couscous. Saute together until couscous is heated through. Season to taste with salt and pepper.

To serve: Nestle swordfish steaks with couscous, top with blood orange salad and serve.

Pair with Benziger Merlot.

To read my report on The Shores Resort & Spa, go to, the July 11 post.

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