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Source: Food and Wine Quick from Scratch

Grilled Swordfish with Tomato-and-Cucumber Salsa
Cooking fish on an outdoor grill is one of the joys of summer! Swordfish is super on the grill, although you could easily substitute tuna or halibut.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
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1 1/4 pounds plum tomatoes, (about 6) halved crosswise
1 tablespoon cooking oil
1 cucumber, peeled, halved lengthwise, seeded and cut into 1/4-inch dice
1 1/2 teaspoons fresh lemon juice, or wine vinegar
1 tablespoon fresh dill, chopped
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 swordfish steaks, about 1-inch thick (about 2 pounds in all)




Light the grill or heat the broiler. Coat the tomato halves with 1 teaspoon of the oil. Grill the tomatoes cut-side up (or broil them cut-side down), until the skins start to blacken, about 10 minutes. Slip off the skins and put the tomatoes in a medium glass or stainless-steel bowl. Add the cucumber, lemon juice, dill, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir to break up the tomatoes and to combine the ingredients.

Coat the swordfish with the remaining 2 teaspoons oil and sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the fish for 4 minutes. Turn and cook until golden brown and just done, 4 to 5 minutes longer. Serve with the salsa.


Wine Recommendation: A light white wine with plenty of refreshing acidity is perfect with both the fish and the fresh vegetables. Try a Muscadet de Sevre-et-Maine from the Loire Valley in France.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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