Preheat oven to 475°F. Rinse swordfish and pat dry. Place fish on a lightly oiled baking sheet. In a small bowl mix breadcrumbs with garlic, oregano, a pinch of salt and pepper, and about 2 tablespoons of the olive oil. Divide breadcrumb mixture among the four pieces of fish, lightly covering the fish and pressing gently into the flesh. Place fish in oven and bake 10 minutes for 1⁄2 inch pieces. Add another 5 to 7 minutes for each additional 1⁄2 inch of thickness. Fish should just be firm and white in middle when done.
While fish is cooking, heat a small skillet over medium high heat. Add a couple Tbsp. oil to pan and sauté onions with tomatoes until onion begins to soften. Add remaining ingredients to pan and toss until all ingredients are thoroughly mixed. Add more oil if sauce is too thick.
Remove fish from oven and pour sauce over fish. Serve immediately.
Blend oil, sugar, vinegar, chicken bouillon, garlic powder, pepper and honey together. Pour into a dressing container. Mix the apple pears, mixed greens, feta cheese, pecans and green onions together and drizzle with sweet dressing.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Arrange the trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets. Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes.
Whisk dulce de leche sauce and liqueur in small saucepan over low heat until sauce is just warm. Whisk lemon juice, sugar, cinnamon, and nutmeg in large bowl to blend; add bananas and toss to coat. Melt butter in a large skillet over medium-high heat. Add bananas; sauté until heated through and beginning to brown, turning gently with heat-resistant rubber spatula, about 5 minutes. Transfer 2 bananas to 6 plates. Drizzle warm sauce over bananas. Sprinkle with crushed amaretti and serve.
Soak a cedar grilling plank in a shallow pan of water (a roasting pan works well) until saturated, at least 2 hours ahead of cooking. Prepare a charcoal grill for indirect grilling or heat a gas grill to medium high. Roast the corn on the grill until browned on all sides, turning every few minutes. Cool, then slice the kernels off the cobs with a sharp knife. Combine the corn, chili pepper, lime juice, salt and pepper–to taste in a bowl. Put the cedar plank on the grill rack and heat until it begins to brown, about 5 minutes. Mash together the spice mix and butter until blended. Lay the salmon on the cedar plank and season with salt and pepper. Smear the butter over the salmon and place the plank back on the grill. Cover the grill and cook 12–15 minutes, or until the salmon is translucent and begins to flake. Stir together the yogurt, cucumber and cilantro. Cut the salmon into 4 portions, but not through the skin. Slide each portion off the skin with a spatula. Serve the salmon with some corn relish and raita on the side.
* To make your own tandoori spice blend stir together ¼ tspn. each cumin, turmeric, ginger, coriander, paprika and cayenne pepper.
1 hot house cucumber; peeled, halved & cut into thick slices
2 granny smith apples; peeled, cored, & roughly chopped
1 Tbs. lime juice
1 tspn. lime zest
2 cups vegetable stock
2 cups plain yogurt
Salt & pepper; to taste
2 tspn. fresh mint; chopped
Heat oil in a saucepan over medium heat. Add onions and cook for 1 minute, or until tender. Add in the cucumber and apples and cook for 2 minutes, stirring often. Add the lime juice, lime zest, vegetable stock, salt and pepper. Reduce heat and simmer for 8-10 minutes. Transfer soup to a food processor and blend until smooth. Add in the mint and purée. Pour through a fine sieve and into a large bowl. Stir in the yogurt. Refrigerate for a couple of hours or until chilled.