From Roz’ s Cucina Swordfish Fiesta

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10 baby portobello mushrooms, wiped clean, stems removed

Perfect for Outdoor Summer Meals

10 to 20 red cherry tomatoes

By Roz Corieri Paige Olive oil, for brushing or spraying

Paired with a crisp bed of red and green leaf lettuce and topped with a vibrant salsa cruda, this dish brings a refreshing twist to backyard dining. Add a few lemon slices( a chilled Sauvignon Blanc if you want a wine pairing), and you’ ve got a meal that tastes like sunshine.

Ingredients

For the Olive Salsa Cruda 1 / 4 cup Italian parsley, chopped 4 tablespoons sun-dried tomato and olive bruschetta topping 8 jumbo-sized pitted green olives with pimento, chopped 8 to 12 Castelvetrano olives, pits removed, chopped 1 / 4 cup chopped pimentos 4 tablespoons sun-dried tomatoes, chopped 1 large clove of garlic, minced 2 tablespoons extra virgin olive oil 1 / 2 teaspoon grated lemon zest 2 tablespoon lemon juice 1 / 4 teaspoon crushed red pepper flakes Freshly ground sea salt and black pepper to taste

For the Swordfish Skewers 1 red onion, cut into quarters 11 / 2 pounds swordfish fillets, skin removed, cut into 11 / 2-inch chunks 1 to 2 of each red, green and yellow bell peppers

1 / 4 teaspoon of each of the following dried herbs mixed: basil, oregano, rosemary and thyme

Mrs. Dash salt-free garlic and herb seasoning Lemon pepper seasoning Freshly ground sea salt and black pepper, to taste Red-leaf lettuce, for serving Sliced lemons

Instructions

Prepare the Salsa Cruda first: Combine all ingredients in a bowl. Set aside.( This can be made ahead.) If the mixture is too tart for your preference, add sugar or stevia to taste.

Heat an outdoor grill to medium heat.

Prepare the skewers: Alternate threading swordfish chunks and vegetables onto 12-inch metal skewers. Once assembled, generously brush the skewers with olive oil.

Lightly season all sides of the skewers with the dried herb mixture or your preferred herb seasoning. Add lemon pepper and / or Mrs. Dash Garlic and Herb Seasoning. Salt and pepper to taste.

Grill the skewers for 10 to 15 minutes, turning every 3 to 4 minutes, until the swordfish is golden on the edges and the vegetables are lightly charred.

For presentation: Place grilled swordfish skewers on a bed of red and green leaf lettuce. Serve with salsa cruda and lemon slices.

About the Author:

Roz Corieri Paige is the author of La Bella Vita Cucina, a food and lifestyle blog where she inspires others to live life more deliciously and beautifully, whether in the kitchen or the garden. Find out more about Roz at www. italianbellavita. com.

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