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A Summer Dish that is Delish

Summer is officially here! Light fresh meals on the grill are made for summer days and Boca Grove Executive Chef Dominick Laudia has prepared the perfect recipe for the ideal meal. Add the “Fire up the Grill” Swordfish Kebob with Grilled Peaches, Grilled Watermelon, Heirloom Tomatoes, Crumbled Goat Cheese and Arugula Pesto for you and a friend to your summer menu and you will be the “King” or “Queen” of the grill.  
 
For the Swordfish Kebob:
12 oz.                                    Swordfish, Cubed
1 small                                  Red Pepper, Medium Diced
1 small                                  Green Pepper, Medium Diced
1 small                                  Yellow Pepper, Medium Diced
1 small                                  Red Onion, Medium Diced
As needed                             Olive Oil
 
Method:
Soak wooden skewers in water.
Skewer all ingredients and brush with olive oil.
Place on a hot charcoal grill for 3 to 4 minutes on each side.
 
For the Grilled Fruits:
2 each                                   Fresh Peach, Cut in Wedges
1 each                                   Watermelon, Thick Slice
1 cup                                     Heirloom Tomato, Cut in Half
 
Method:
Brush peaches and watermelon with oil.
Place on a hot charcoal grill till lightly grilled on all sides.
Cube watermelon and toss with tomatoes.
 
For the Arugula Pesto:
1 cup                                     Arugula
¼ cup                                    Olive Oil
1 oz.                                      Toasted Pine Nuts
1 oz.                                      Parmesan Cheese
As needed                             Salt and Pepper
 
Method:
Place arugula and pine nuts in a food processor.
Process until pureed, slowly add oil, season with cheese and salt and pepper.
 
For the Garnish:
2 oz.                                      Goat Cheese, Crumbled
2 bunches                              Mixed Greens
1 each                                   Yellow Tomato, Sliced Thin
As needed                             Balsamic Syrup
 
To Assemble:
Place three slices of yellow tomato on a plate.
Place watermelon-tomato mixture in the center.
Garnish with peaches.
Place skewers in center, drizzle with pesto, balsamic syrup and top with mixed greens.
 
This dish will be sure to impress and is the epitome of summer on a plate. 
Posted: 6/23/2017 4:52:13 PM by Heather Dupree