Break Out the Barbeque

It's Memorial Day and that means that summer grilling season is officially underway.  Nothing is quite as satisfying as a nice piece of grilled fish or a steak, cooked to perfection -- outside.  There's nothing I enjoy more than not having to scrub a pot or a pan.  Let Ted use his grill brush and clean the barbeque.  It's summer.  I should get a break.

Ted is the self proclaimed Master of the Grill.  From Memorial Day through to Labor Day, Ted wears his eau du barbeque with real panache.  Honestly, there are nights when he gets into bed and I think I'm sleeping in a smokehouse.

But I digress.  Now that the summer grilling season is upon us, I thought it only appropriate to start out with something light, summery, and oh-so-delicious.  This recipe for swordfish with rosemary and lemons is a surefire hit and an easy start to the lazy days of summer.  I'm also including a recipe for couscous with apricots and almonds that's perfect alongside the swordfish.

Happy grilling!

Recipe:  Grilled Swordfish with Rosemary and Lemon
(Adapted from Williams-Sonoma Mediterranean)

Ingredients:

6-8 lemons
1/4 cup olive oil, plus more for brushing
Sea salt and freshly ground black pepper
2 cloves garlic, minced
3 tablespoons minced fresh rosemary
4 swordfish steaks, each 6-8 ounces and 1 inch thick

Directions:

Juice enough of the lemons to yield 1/3 cup.  Thinly slice the remaining lemons into rounds about 1/8 inch thick, discarding the ends.  Set aside.

In a shallow dish, whisk together the lemon juice, the olive oil, garlic, and rosemary.  Sprinkle fish generously with salt and pepper.  Place in the marinade, along with the lemon slices, and turn to coat.  Cover and refrigerate for 30 minutes.

Prepare your grill.

Using a slotted spatula, lift the fish from the marinade and arrange over the hottest part of the fire or heat elements.  Discard the remaining marinade.  Grill the fish, turning once, until opaque throughout but still moist looking in the center when tested with a knife, 8-9 minutes total.  Grill the lemon slices alongside the fish, turning them once, until they are browned and soft, 1-2 minutes on each side.

Transfer the fish to a platter and arrange lemon slices over each piece.  Serve at once.

Recipe:  Couscous with Apricots and Almonds
(Adapted from Williams-Sonoma Mediterranean)

Ingredients:

2/3 cup slivered almonds, toasted
2 tablespoons olive oil
2 cups couscous
1/3 cup dried apricot halves, slivered
2 2/3 chicken stock
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/4 cup dried currants
1 teaspoon grated orange zest
2 tablespoons fresh lemon juice
1/2 cup chopped fresh mint
Freshly ground black pepper

Directions:

In a large bowl, drizzle the olive oil over the couscous and toss to coat thoroughly.  Scatter the apricots over the couscous.

In a small saucepan, combine the stock, salt, and turmeric.  Bring to a boil over high heat and then pour the stock mixture over the couscous.  Cover the bowl tightly with plastic wrap and let stand until the couscous is tender and the liquid is absorbed, about 5 minutes.

Remove the plastic wrap and fluff the grains with a fork.  Stir in the almonds, currants, orange zest, lemon juice, and mint.  Adjust the seasonings with salt and pepper.

Serve warm.