Golfing and grilling go hand in hand! Here is a recipe you might try after a day on the links.
Grilled Swordfish with cucumber watermelon salad, mint ginger vinaigrette, and lime
4 – 8oz Swordfish steaks
Kosher Salt to season
Black Pepper to season
Directions: Season swordfish with salt & pepper, drizzle with olive oil before grilling.
Cucumber Watermelon Salad:
3 c. Seedless watermelon, rind removed, thinly sliced in 1″ squares
2 c. English Cucumber, thinly sliced
1 T. Mint, chopped
kosher salt to taste
black pepper to taste
Mint Ginger Vinaigrette:
1 c. Mint, fresh
1 T. pickled ginger
4 T. Agave nectar (or honey)
6 T. Rice wine vinegar
3 T. Olive oil
Directions: Place all ingredients in blender, puree until smooth.
Directions to complete salad: Toss watermelon, cucumber and mint with mint ginger vinaigrette, salt and pepper to taste.
Plate salad, top with fish, garnish with finger lime (or substitute regular lime).
This recipe courtesy of Darrell Lorenz, chef of The Classic Grill.