As a Seattle caterer, one of my jobs is to see to it that our clients have new choices all of the time. Some of our clients have gone through our entire menu with either lunches or special events and they rely on me to work with our Chef and suggest menu options. Recently the price of swordfish has been low enough that we can suggest it as an alternative to salmon. I suggested our Chef and asked him how he would suggest preparing it. The suggestion he made tuned out to be a big winner with our client and these are the kind of things I like to share.  Chef Manolo suggested a grilled swordfish with a tropical salsa. It was simple, light and fantastic. All he did was brush the swordfish steaks with corn oil and season it with salt and pepper before grilling it four minutes on each side. He served it over a lemon leek risotto with asparagus spears. The real flavor came via the tropical salsa. He used peeled grapefruit, lime, lemon and orange sections with onions, peppers, cilantro and mint sprigs as a garnish. The plate was colorful, it had a summery scent and was full of flavor, but very light. I felt very proud to serve it and will promote it more in our catering business. The next time you are looking for a super simple alternative to salmon, try swordfish. At $9 to $13 per pound, you can't beat it. |
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