Grilled Peach Swordfish
with Arugula and Grape Tomato Salad, topped with Sautéed Sweet Peppers and Peaches
Brought to you by Damasco’s Restaurant in Belgrade:
8 oz swordfish filet
1 oz fresh arugula
6-7 grape tomatoes, halved
1 oz sweet peppers, julienne
1/4 fresh peach, medium diced
1 oz red onion, julienne
1/2 tsp fresh garlic, minced
1 tbsp. fresh parsley, chopped
1 oz unsalted butter
2 oz white wine (preferable Chablis)
1 1/2 tbsp. canola-olive oil blend (75%-25%)
As needed: extra-virgin olive oil, kosher salt, ground black pepper
1. Heat up the grill so it’s hot.
2. Season the swordfish with a little olive oil on both sides, salt and pepper on one side – you can season the other side once it’s on the grill.
3. Once the grill is hot, place the swordfish on the grill. Cook for a couple of minutes on each side.
4. In the meantime, get a sauté pan hot and place the oil blend in the pan. Once the oil starts to smoke just a bit, add the sweet peppers and onions and allow them to caramelize before tossing. Season with salt and pepper, toss a bit and then add the garlic. After the garlic starts to brown, add the butter and cook for a few seconds, tossing all together. Next, add the wine and cook0 a few more seconds, creating your sauce. Turn off the heat, add the peaches and parsley, toss again. Keep warm.
5. In a small bowl place the arugula and tomatoes, season with a little salt and pepper to your liking and add some olive oil (just before your ready to plate) and toss.
6. Once the swordfish is just barely cooked through, take off grill.
7. Place the arugula salad on a plate, then the fish, and top with the peach and sweet pepper mixture. Enjoy!
Note: A little cooking wine is ok to use, as alcohol is burned off by heating. If you prefer not to use it, it can be replaced by alcohol-removed wine, or just water.