Grilled Rosemary Swordfish
- 2 teaspoon finely chopped fresh or dried rosem; ary
- 2 teaspoon grated lemon rind
- 3 garlic cloves, pressed
- 4 swordfish (1-inch-thick) steaks
- 2 tablespoon olive oil
- tablespoon lemon juice
- 1/2 teaspoon pepper
- 1 lemon wedges, fresh rosemary sprig; s
1. Peel the beets and slice into 1/4 inch thick rounds. In a nonreactive pot combine the venegar, seeds, and sugar. Bring to a boil and reduce by half. Add the water and bring back to a boil. Add beets and cook until done but still firm. Remove from heat and let beets cool in liquid. (The beets can be done a week ahead.)
2. To make the lemon vinegar: Combine 2 ounces of the strained cooking liquid from the beets with the lemon juice. If necessary, remove the bones from the trout. Bones can be easily removed by taking out the backbone, and the pin bones for the most part will come with it. Peel skin off the fillets. Flake the fish gently into small pieces about the size of lump crab meat. Store the fish in the refrigerator or until ready to serve.
3. To make the chive oil: Combine the chives with the grape seed oil in a blender. Puree until smooth; season with salt.
4. To assemble the salad: Remove the beets from the liquid and cook on a grill or in a skillet until warmed. Place three slices of beet onto each plate. Drizzle about 1 T chive oil around beets; do the same with the lemon vinegar. Divide the trout into equal portions and place a small pile of trout on top of the beets. Finish salads by placing one small bunch of baby lettuce in the center of each plate and sprinkling with lemon zest.