Tuesday, October 11, 2011

Swordfish & Fennel Skewers with Arugula-Caper Pistou

• 5 oz package baby arugula, or 2 1/2 cups packed arugula leaves, well dried
• 2 Tbsp lemon juice, divided
• 1/2 cup fresh mint leaves, packed
• 2 Tbsp feathery tops from fennel bulb
• 2 cloves garlic
• 1/4 cup toasted pine nuts
• 1/4 cup STAR Capers
• 3/4 – 1 cup STAR California Extra Virgin Olive Oil
• Salt and freshly ground pepper, to taste
• 1 1/2 lb swordfish steaks, cut into 1 1/4 inch chunks
• 1/2 – 1 tsp crushed dried red peppers
• 1 large fennel bulb, cut in 6-8 wedges
• 8-10 STAR Spanish Green Olives
• 2 large lemons, cut into 1/4 inch slices
• 1 baguette, sliced diagonally, 1/2 inch thick, grilled or toasted

1. Pistou – In food processor or blender, chop arugula with 1/2 Tbsp lemon juice, mint, fennel tops, garlic, pine nuts and capers. With machine running, slowly pour in about 3/4 cup olive oil until mixture becomes a smooth paste. Season with salt and pepper. Scrape into bowl.
2. Skewers – Place swordfish in a shallow dish. Sprinkle lightly with salt and pepper, remaining lemon juice and crushed pepper. Toss with 1/4 cup Pistou, until evenly coated. Marinate in refrigerator 1-2 hours.
3. Heat oiled grill to medium-hot. Brush fennel wedges with oil. Thread fish onto skewers alternating with olives, fennel and lemon slices. Grill over direct, medium-high heat about 6-8 minutes, turning once or twice, until fish is char-marked and no longer pink in the middle.
4. Remove skewers from grill and gloss with a little extra olive oil. Serve with baguette toasts spread with Pistou.

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