Caesar-Roasted Swordfish and Pear Arugula Salad

Caesar-Roasted Swordish

From Ina Garten, How Easy Is That?

6 servings

I love Ina, but she uses way too much salt for my taste. Reduce the amount she calls for. The mustard, anchovy paste and capers provide plenty of saltiness.

This recipe calls for swordfish, but testers on her Food Network site used salmon and other fish with success)

Ingredients

2 large garlic cloves, chopped

1/4 cup chopped fresh parsley

1 tablespoon anchovy paste

2 teaspoons Dijon mustard

1 cup good mayonnaise

1 tablespoon grated lemon zest (2 lemons)

3 tablespoons freshly squeezed lemon juice

Kosher salt and freshly ground black pepper

3 pounds swordfish, 3/4 to 1 inch thick, cut into 6 portions

1/2 cup chopped scallions, white and green parts (4 scallions)

2 tablespoons good olive oil

3 tablespoons drained capers (I used more) Dry on paper towels. If the capers are wet, the oil will pop.)  

Lemon wedges, for serving

Directions

Preheat the oven to 500 degrees F. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil.

For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt (I suggest less salt), and 1/2 teaspoon pepper and pulse to make a smooth sauce.

Place the fish on the pan and sprinkle both sides generously with salt and pepper. (Use less salt.) Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes.

Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes. (It will continue to cook under the foil, so don't let it get too dry before you let it rest.)

Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the fish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.

(NOTE: Nora Ephron once wrote, if anything tastes good with capers, it surely will taste better without. I disagree. The crispy capers here are really good. When they are fried, they take on a totally different texture. They are a great garnish for this dish. Give them a try.)

Pear Salad

From Harry and David

Dressing

¼ c wine vinegar

1 T Dijon mustard

1 T honey

½ t sea salt

1 t freshly ground pepper

¾ c walnut oil

Whisk together first 5 ingredients. Gradually whisk in walnut oil.

Salad

1 head butter or other lettuce (we used arugula), washed and dried

2 pears, peeled, cored and sliced

2/3 c blue cheese

2/3 c candied walnuts

Tear lettuce into bite size pieces. Arrange on chilled plates. Fan pear slices over lettuce. Crumble bleu cheese on top. Drizzle dressing generously and top with nuts.

Serves 4