Thursday 26 March
Swordfish is a natural on the
grill, and so are tender small zucchini, sliced up to the stem. Grapefruit is not so much, but we thought it
would be a good citrus accent to both the others. So instead of lighting up the indoor grill,
we tried all three out on a grill pan.
Brushed the sliced zucchini with
olive oil and grilled them first.
Into
the warming oven they went, while the swordfish steaks were brushed with more
oil, salt, and thyme, and went onto the pan.
Once they were done and resting, we brushed the halves of a pink
grapefruit with oil and put them cut side down on the same pan. They stuck a bit, but got a nice char on them
anyway.
You'll need a grapefruit knife at
the table to get the sections out, but the meaty swordfish with a smack of citrus was a fresh, unusual flavor, so worth
it.
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