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Grilled Swordfish with Summer Salad
This one is not so much a recipe as it is a fun-time ingredient lifestyle, but here are all the things we used:
2 swordfish filets
a thin veil of mayo
salt
espelette pepper
4 ears of corn
a mix of 4 or so sweet and spicy peppers
about 8 ounces of shishitos
a pint of cherry tomatoes
several leaves of basil
olive oil
Banyuls or red wine vinegar
Pain the swordfish with a thin veil of mayo and then season it with salt and espelette. Grill it over high heat until it has an internal temperature of about 125-130°F. Lightly char the corn, peppers and shishitos, then cut them up and add them to a bowl. Cut the cherry tomatoes in half and add those too. Season with salt, olive oil and vinegar. Slice the basil and fold it in. Serve with the swordfish.
Негізгі бет The Ultimate Trick to Grilled Fish: Grill Dad Swordfish and Summer Salad!
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