SUMMER SIMPLICITY ~ GRILLED SWORDFISH with AVOCADO & TOMATO SALSA / CUCUMBER SALAD

"The daisy's for simplicity and unaffected air. "

~ Robert Burns

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GRILLED SWORDFISH with AVOCADO & TOMATO SALSA

~ Simple summer dining, perfect when tomatoes are at their peek

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4 6-oz. swordfish (Halibut or salmon) steaks

extra-virgin olive oil

sea salt & cracked pepper to taste

2-3 peeled, seeded and coarsely chopped tomatoes

1/2 diced red bell pepper

1/2 cup diced green pepper

1/2 diced yellow or orange pepper

1/2 chopped small red onion

2 Tbsp. extra-virgin olive oil

juice and zest of 1 large lime

1 Tbsp. white wine vinegar

1 minced clove garlic

1 Tbsp. chopped fresh basil

1 Tbsp. chopped fresh cilantro (or parsley)

1 Tbsp. chopped fresh thyme

dashes of Tabasco to taste

1 peeled, seeded, and diced avocado

• Combine chopped tomatoes, diced peppers, red onion, olive oil, lime juice, zest, vinegar, garlic and chopped fresh herbs. Add a dash or dashes of Tabasco, according to taste. Set aside. (Can be made several hours ahead.)
• Preheat grill. Massage olive oil into steaks and season with salt & pepper. Grill swordfish until just cooked through, about 3 minutes per side.
• Fold avocado into salsa and serve over grilled fish. Great with fresh grilled or steamed corn on the cob and a cucumber salad. (4 servings)

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CUCUMBER SALAD

Pare and thinly slice 4 cucumbers. Add 1/2 chopped sweet onion. Season with coarse salt and let rest several minutes. Drain and pat dry. Toss with 1 Tbsp. white wine vinegar and freshly cracked pepper. Combine 1 cup sour cream and 1 tsp. dill. Toss sauce with cucumbers and re-season.

"We meet thee, like a pleasant thought,

When such are wanted."

~ William Wordsworth

'GIFT FROM THE SEA' ~ MANHATTAN-STYLE SEAFOOD STEW

MANHATTAN-STYLE SEAFOOD STEW

~ 'Tried & true' keeper recipe from

Bon Appetit/Jan 1991

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5 slices bacon, chopped

1 1 /2 large onions, chopped

5 large shallots or green onions, chopped

3 28-oz. cans Italian plum tomatoes, drained

3 8-oz. bottles clam juice

3/4 cup dry white wine

3 bay leaves

1/4 generous tsp. dried crushed red pepper

1 lb. peeled & quartered white rose potatoes*, sliced thin

sea salt & fresh ground pepper to taste

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24 clams (about 3 -1/2 lbs.) , well scrubbed

1/2 lb. sea scallops, halved crosswise

1/2 lb. uncooked medium shrimp, peeped, deveined (tails left intact)

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30 thinly sliced fresh basil leaves

1 Tbsp. julienned lemon peel

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*Note: White Rose Potatoes are light tan, oval shaped, smooth thin-skinned potatoes with very small eyes.

• Cook bacon in heavy large pot over medium heat until fat renders, about 5 minutes. Add onions and shallots and saute until tender, about 8 minutes.
• Chop tomatoes in processor. Add to pot with clam juice, wine, bay leaves, and dried red pepper. Simmer 20 minutes, stirring occasionally.
• Add potatoes to stew and simmer until tender, about 20 minutes. Season with salt & pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Return to simmer before continuing.)
• Add clams to stew. Cover and simmer until clams begin to open, about 5 minutes. Add scallops and shrimp, cover and simmer until clams open and scallops are shrimp are cooked through, about 3 minutes. Discard any clams that do not open. Mix in half of basil.
• Transfer stew to large serving bowl. Sprinkle with remaining basil and lemon peel.
• Serve with loaf of crusty bread to soak up juices and a slightly dry Michigan Riesling to compliment the spicy stew.

FRIDAY NIGHT SEAFOOD SUPPER ~ HARVEST GAZPACHO

"I trust in Nature for the stable laws of beauty and utility.

Spring shall plant and Autumn garner to the ends of time."

~ Robert Browning

~ Outdoor anthurium

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HARVEST GAZPACHO

(with or without crab)

~ Serve chilled for lunch or supper on the remains of warm autumn days

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minced clove of garlic

6 plump peeled and seeded ripe tomatoes

2 peeled and seeded cucumbers

1 chopped red onion

1 chopped sweet onion

1 coarsely chopped red pepper

1 coarsely chopped yellow or orange pepper

2 cups tomato juice

1/3 cup extra-virgin olive oil

juice of 1 fresh lemon

coarse salt & freshly ground black pepper to taste

dashes of Tabasco to taste

1/2 cup chopped fresh dill

sliced black olives to taste

1/2 lb. good lump crab

chopped fresh parsley for garnish

• Into a large glass bowl rubbed with cut garlic, place chopped tomatoes, cucumbers, onions and peppers.
• Combine tomato juice, olive oil, lemon juice and Tabasco. Pour over chopped garden vegetables.
• Add dill, olives, and crab. Season to taste with salt & pepper. Chill thoroughly.
• Ladle into chilled bowls. Garnish with chopped fresh parsley and warm crusty bread. (6-8 servings)

Note: Take proper time to hand-chop vegetables. The results will not be the same using a blender or food processor. Since tomatoes are at their peak, as long as you're chopping, double the recipe.