White Bean and Celery Salad
Teriyaki Grilled Swordfish
Polenta Salad
Cooking time: 30 minutes plus 10 earlier Cooking schedule: see below for instructions
Swordfish is easy to get here, and not much more costly than salmon (which is relatively cheap). You can substitute any firm , thick fish suitable for grilling, whatever is good in your market. And, you could actually use stale bread for the salad..... We have enough veg in the starter so we didn't add another for the meal.
White Bean and Celery Salad
Total time: 15 minutes
Lightly sautéed carrots and onions add color to this easy salad of cannellini and celery. Lots of fresh herbs and a lemony vinaigrette finish it. For a light lunch, add some good, canned tuna and crusty baguette.
Ingredients:
- 1 3/4 cups (15oz, 450gr) white beans (cannellini)
- 1/2 cup sliced celery, 1 - 2 ribs
- 1 carrot
- 1 small or 1/2 medium onion
- 1 clove garlic
- 2 tsp olive oil
- 1 tbs freshly snipped chives
- 2 tbs freshly snipped basil
- lettuce leaves
- Vinaigrette:
- 1 tbs tarragon white wine vinegar
- 1 1/2 tbs lemon juice fresh if possible
- 2 tsp Dijon-style mustard
- 3 tbs salad olive oil
Instructions:
- Chop onion and carrot; mince garlic.
- Heat oil in medium skillet. Add carrots, onions, garlic and sauté just until tender, 5 - 8 minutes.
- Remove and put into a bowl.
- Drain, rinse beans and add to bowl.
- Slice celery and add to bowl.
- Snip basil and chives; add to beans.
- Add vinaigrette and toss gently.
- Arrange 3 - 4 nice lettuce leaves on salad plates, put bean salad on top and serve.
- Vinaigrette
- Squeeze 1/2 lemon if using.
- Put vinegar, lemon juice and mustard in a small bowl. Whisk well.
- Add oil very slowly, whisking constantly. It should incorporate as you add it. If it does not, stop adding oil for a few moments and just whisk. Continue until all oil is added.
Teriyaki Grilled Swordfish
Total time: 15 minutes
The steaks we had were quite thin, about 1/3" (1cm). They cooked very quickly on the grill, about 2 minutes per side. If you prefer, you can quickly pan-fry them for about the same amount of time. We use a grill basket for fish; it makes it easier to handle the filets or steaks. You could also use a silicone mat - but no grill marks!
Ingredients:
- 1 - 2 swordfish steaks, 12oz total (360gr)
- 2 tbs Teriyaki sauce, divided
- 2 tsp toasted sesame seeds
Instructions:
- Lightly oil fish basket or grill.
- Brush 1 tbs Teriyaki sauce on swordfish.
- Place in oiled fish basket or on oiled grill rack over direct heat. Cook 2-4 minutes per side, depending on thickness, turning once, or just until done. Do not over cook! The fish should flake easily and be opaque, but overcooking will dry it out. Remove.
- Pour remaining 1 tbs Teriyaki sauce over the top, sprinkle with sesame seeds and serve.
- To toast sesame seeds: Put them into a dry, nonstick skillet over medium heat. Toss or stir them about in the pan until lightly golden, about 5 minutes.
Polenta Salad
Total time: 10 minutes plus 10 minutes earlier
The cooking time assumes quick-cooking polenta. This idea came from the recipe for Italian Bread Salad. We so rarely have the type of bread needed for the salad (leftover) I decided to come up with my own version using polenta cubes. I used a combination of Greek and green olives, but any will work. Use your favorites.
Ingredients:
- Polenta:
- 1 cup (8oz, 240ml) chicken stock
- 1/4 cup plus 1 1/2 tsp (1.7oz, 51gr) polenta, quick-cooking
- oil
- Salad:
- 8 dry-cured, Greek olives
- 8 green olives
- 10 cherry tomatoes
- 8 - 10 small mozzarella balls, half of a package
they're about the size of the tomatoes Keep any left in the liquid. You could use half of a larger, whole mozzarella, roughly chopped.
- 1 tbs fresh snipped chives
- 2 tbs fresh snipped basil
- 1 tbs Balsamic vinegar
- 2 tbs plus 1 tsp salad olive oil
Instructions:
- Polenta:
- Bring stock to boil in a small saucepan.
- Add polenta, whisking constantly - or it will have little volcanic eruptions spewing polenta all over your stove.
- Turn heat down and cook about 5 minutes (or whatever your package tells you), stirring constantly. You may have to switch to a wooden spoon.
- When done remove from heat and pour into a small pan or baking dish lined with lightly oiled plastic wrap (cling film, saran wrap...). You want the polenta to have a flat surface 1/2 - 3/4 inch (1.5 - 2cm) thick. I use a small, flat skillet with straight (vertical) sides. Smooth the top as flat as you can, cover with plastic wrap and refrigerate. Can be made hours ahead, in the morning or the evening before.
- Salad:
- Cut cherry tomatoes, olives and mozzarella balls in half and put into a salad bowl.
- Snip chives and cut large basil leaves in half; leave small ones whole. Add herbs to bowl.
- Whisk together 1 tbs vinegar and 2 tbs oil. Add to bowl and stir to combine.
- Cut polenta into 1" (2.5cm) squares or chunks.
- Heat 1 tsp oil in a nonstick skillet. Add polenta and fry until golden.
- Add polenta to bowl, mix gently and serve.
Note: Polenta can vary between brands and types.
When making polenta for cooling and cooking again, either frying or on the grill, it's important to get it very stiff. It should be hard to stir, and hold any shape you put it in when you are done cooking it - before chilling it. If it isn't stiff enough, sprinkle another 1 - 2 tsp polenta per 1/4 cup on the cooked polenta and stir in, vigorously. When cool it should be very firm.
Note 2: Polenta can be cooled quickly by setting the metal or heat-proof pan in a bit of cold water to start, then putting it in the fridge or freezer. If cooling quickly, don't cover.
Cooking schedule: 30 minutes plus 10 earlier
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small saucepan, flat pan/dish for cooling
polenta, whisk, small skillet, medium nonstick
skillet,
2 medium bowls, barbecue grill and basket
or mat or
large skillet
Line/oil dish for cooling polenta
Make polenta
Pour polenta into dish to cool, refrigerate
Dinner:
Toast sesame seeds if needed
Chop onion, carrot
Mince garlic
Sauté onion, carrot, garlic
Slice celery
Snip all herbs
Open, drain, rinse beans
Squeeze lemon if using, make vinaigrette
Remove carrots, onion, garlic from heat |
Put all ingredients for bean salad into bowl
Add vinaigrette, stir and set aside
Turn on/light barbecue grill
Cut cherry tomatoes, olives, mozzarella
Put herbs, tomatoes, olives, mozz. in 2nd bowl
Whisk oil, vinegar, add to bowl
Cut polenta into cubes
Prepare fish basket
Brush Teriyaki sauce on fish, put fish in basket
Prepare lettuce for starter
Arrange lettuce, bean salad on plates
Serve starter
Done?
Sauté polenta
Grill fish
Turn polenta
Turn fish
Finish Polenta Salad
Remove fish
Finish fish, serve |