Thursday, April 17, 2014
By BROOKE DOJNY
Maine's own Linda Greenlaw is launching Linda Greenlaw's Select Brand swordfish and tuna. "Branding a fresh product is unusual," said Greenlaw, "but this gives the customer an assurance of quality."
Indeed. Since my local supermarket participated in the test launch this spring I can attest to the quality and freshness of the product, which, she said, "is sushi-grade fish."
So get hold of some of Linda's fish if you can find it and cook some on the grill while the weather lasts.
GRILLED HERB-CRUSTED SWORDFISH
Serve the succulent fish with steamed and buttered little new potatoes and the beet salad.
1 1/2 pounds swordfish
3 tablespoons olive oil
1/3 cup chopped fresh herbs, such as parsley, oregano, thyme, or a combination
¾ teaspoon salt
Freshly ground black pepper
1 lemon, cut in wedges
Build a charcoal fire or preheat a gas grill to high.
Cut the swordfish into 4 pieces or leave in one piece. Place on a plate, add the oil, herbs, salt and pepper and rub all over both sides of the fish.
Grill the fish over high heat, turning once, until nicely striped with grill marks and opaque throughout, about 10 minutes total. Serve with lemon wedges.
BEET SALAD ON ARUGULA WITH RICOTTA SALATA
Beets, which are still abounding at farmers markets, are especially delicious when used in a salad. Ricotta salata is fresh ricotta that has been pressed, salted and aged, and is somewhat similar to salty, nutty feta cheese -- in fact, the two can be used pretty much interchangeably.
1 pound trimmed beets (about 8 medium beets)
1 small garlic clove
1/2 teaspoon kosher salt
1 1/2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1/8 teaspoon freshly ground black pepper
3 ounces (3 handfuls) arugula or mesclun mix
4 ounces shaved or crumbled ricotta salata
About 1/2 cup imported green olives, pitted or not (your choice)
Cook beets in boiling salted water to cover until tender, 25 to 35 minutes, depending on size, or wrap in foil and roast in a 350 degree oven for 45 to 60 minutes. When cool, peel and cut into 1/2-inch dice.
On a cutting board, chop the garlic and salt together until coarsely chopped, then use the flat blade of the knife to mash to a smooth puree. Combine in a bowl with the lemon juice, oil,and pepper, whisking until smooth. Toss the beets with about 2 tablespoons of the dressing and refrigerate until ready to assemble the salad.
Spread the arugula out onto a shallow rimmed platter and drizzle with remaining dressing. Spread beets in the center and sprinkle with the cheese. Arrange olives over top and serve.
Brooke Dojny is author or co-author of more than a dozen cookbooks, most recently "Lobster!" (Storey, 2012).