MEDITERRANEAN SWORDFISH SUMMER VIBES!

We’re a little more than midway through summer and it’s already been a uniquely different season for all of us, in one way or another. Our travel has had restrictions and limits like no other time in our lives. Cabin fever is a fairly regular condition, and communicating via Zoom is the new norm.

I’m savoring these days of summer and the experiences I’ve had both in LA and NY over the past couple of months. On my recent visit to the east coast, friends introduced me to a delicious and refreshing new Ketel One – called Ketel One Botanical (Grapefruit & Rose). It’s light, refreshing, and pairs with anything.

I hadn’t cooked in a while since I’d been traveling and was excited to get back in my kitchen. My simple and easy Mediterranean-style Swordfish is a favorite especially because it is a mild fish and tastes delicious when it is grilled.

I absolutely love the homegrown cherry tomatoes that I added to this recipe!

Mediterranean Style Swordfish

Serves 4

2 large swordfish steaks -cut in half.
A pint of fresh cherry tomatoes- cut in halves.
1 large yellow onion- minced.
1 cup of capers (drained).
Bunch of parsley-chopped.
Olive Oil
Sea Salt
Ground Pepper

Lightly brush the swordfish steaks with olive oil.
Sprinkle sea salt and fresh pepper.
Sauté the onions on the skillet.
Add the swordfish steaks to the pan.
Separately saute the tomatoes until they are juicy and cooked.
Add the cooked tomatoes to the swordfish pan and cook on low light.
Add the capers and parsley to the pan.
Keep turning the swordfish steaks so they are cooked through and grilled on both sides.

Let’s keep embracing these final days of summer and al fresco dining. We may not be physically by the Mediterranean Sea, but we can eat like we are:

Savor summer’s vibes, no matter where you may be!

With warmth and love,
Nancy