Mediterranean Swordfish, Orzo and Cucumber Salad

This weekend was crazy with replacing my drowned phone, getting my in-laws into a smartphone before they moved to VA for the winter and beginning of football season.  After a 3 am airport run and watching our team lose on opening day we needed a relaxed meal that took us away to the sunny place of relaxation.

Mediterranean Swordfish for 3

1 medium sweet onion cut in half and thinly sliced
2 garlic cloves, minced
1/3 cup of julienne cut sun-dried tomatoes with basil (reconstitute in Greek salad dressing)
1/4 cup chopped kalamata olives
2 tablespoons of chopped capers
1/4 cup wine (whatever you want to drink with your meal works)
2 large pinches of crushed red pepper
1 lb swordfish steak (cut into 3 pieces)
Salt and pepper all sides of the swordfish steaks
Fresh Basil cut into pieces to garnish the top

In a small bowl place onions and garlic.  In another bowl combine sun-dried tomatoes, olives, capers, wine, and crushed red pepper.  Place your swordfish on a cutting board and season with salt and pepper.

You are now ready to take everything out to the grill to start the amazing dish.

Heat grill to 400 degrees.

Place grill skillet on the grill.  Add olive oil about 2 tablespoons, onions, and garlic.  Saute until done about 3-5 minutes depending on your grill.

Stir in tomato and olive mixture and set aside.  Keep warm in a bowl next to the grill.

Place Swordfish steak in a skillet on the grill. Cook 3-5 minutes on a side depending on the thickness of the steak and your grill.

When swordfish steak is done.  Pour tomato and olive mixture around them to heat up again. 

Sever immediately.

Pine Nut, Basil Orzo

1 cup orzo

1/2 cup pine nut toasted

1/4 cup fresh basil 

Cook orzo in boiling water with salt for 9 minutes.  Do not overcook.  It will continue to cook after it is drained.  

While orzo cooks put 1 tablespoon of olive oil in a nonstick skillet with pine nuts and a couple stripes of julienne cut sun-dried tomatoes for flavor.  Stir continuously until lightly toasted.  Remove from heat. 

Add pine nuts to Oroz after draining.

Mix in fresh basil right before serving. 

Cucumber Salad

3-5 cucumbers sliced thin (may be peeled or not depending on the peeling toughness)

1/2 med sweet onion chopped into large pieces

1 cup sour cream

1 cup mayo (Hellmann's is my favorite)

1 tablespoon lemon juice fresh or bottled

Mix sour cream, mayo, and lemon juice in a medium non-metal bowl (citrus will react with metal and give your food a funny taste).  Salt and pepper to taste.  

Mix in cucumbers and onions.

Ready to serve.

Enjoy your tasty meal with your beverage of choice and dessert.

Welcome to an awesome week and Coffee Mermaids Adventures in Life.