My husband and I have been trying to cut back on carbs and eat a diet that is heavy on vegetables and includes healthy low-fat/lean meats. Both of us love fish but we’ve often found it quite difficult to find fresh affordable fish. Somehow most fish at the local supermarket or even at Whole Foods is stale and just doesn’t taste good. The farmer’s markets in our area have a couple of vendors that have fresh (that mean never frozen fish) but it is often prohibitively expensive. The one vendor in our area that has consistently good quality fish is Salt River Lobster (http://www.salt-river-lobster.com/Salt_River_Lobster.html). On Fridays they set up their truck in Bethesda and on Saturdays in Kensington. This morning, we went to the Kensington farmer’s market and got a couple of great looking Swordfish steaks from them. I also got some really fresh Pattyan squash and a few sweet green chilies from a local farm stall. So this evening I grilled the fish after I made chunk sized kabobs out of the steaks and also some Pattypan squash. I served these with a pesto that I made from some fresh herbs from my backyard.
1. 1.5 lbs of Swordfish Steaks
2. 2 lemons
3. One large red onion
4. 5 cloves of garlic
5. Salt and pepper to taste
6. 3-4 sweet green chilies
7. 2-3 tablespoons of extra virgin olive oil
8. A large bunch of assorted herbs (I used basil, mint, tarragon and some thyme0
9. 3 tablespoons of pine nuts
10. 1 tablespoon of honey
11. 5-6 Pattypan squash
4. Add salt and freshly ground pepper to the mixing bowl.
5. Also add 1.5 tablespoons of extra virgin olive oil and mix everything together.
11. While the grilling is going on, you can make the pesto. Peel two or three cloves of garlic and place them in a small food processor. Add the pine nuts, washed fresh herbs, 1.5 tablespoons of extra virgin olive oil, salt, pepper and a tablespoon of honey. Grind everything together to make a smooth pesto. Drizzle some more extra virgin olive oil over the pesto