Tre Olive: Grilled Swordfish and Green Beans
Britt and I went to the Boston Wine Expo in February and tried all sorts of wine and food. Britt tried an olive oil that she fell in love with. That oil was Tre Olive Extra Virgin Lemon Olive Oil. The told her that it paired well with swordfish so that's what I decided to make with it. I bought a fresh, 7oz swordfish at the supermarket and a half cup of green beans. We had the rest of the ingredients at home. Here's what you need to make this dish:
6-8oz swordfish steak
2 Tbsp Tre Olive Extra Virgin Lemon Olive Oil
Salt
Fresh ground black pepper
Fresh or cut basil
2 Tbsp Tre Olive Extra Virgin Lemon Olive Oil
Salt
Fresh ground black pepper
Fresh or cut basil
Take your swordfish steak (skin attached) and brush on your Lemon Olive Oil and sprinkle salt, pepper, and basil. Heat 1/2 Tbsp of the Olive Oil over medium to high heat in a pan. Cook the swordfish 3-5 minutes on each side depending on your cook preference.
At the same time, cut each end of the green beans or snap them where they naturally snap on the ends. Heat 1 Tbsp of Lemon Olive Oil for 2-3 minues and place in the green beans. Salt, pepper, and basil to taste. Cook the green beans about 3-5 minutes until tender crisp.
Serve together and don't let the excess swordfish and Tre Olive Oil go to waste. Pour over the dish and serve with a light to medium red wine. Red with fish? We paired it with a J. Lohr Estates Seven Oaks Cabernet Sauvignon. It's not that crazy. Britt loved it!
Here's what Britt thought of the dish:
This dish was amazing. The swordfish was so succulent and moist. It was unlike any swordfish I have had and way better than anything I have had in restaurants. The lemon of Tre Olive was subtle but noteworthy. The lemon flavor was definitely there but it wasn't too overpowering. It was perfect for the fish. The olive oil also paired well with the greenbeans. Again, just that subtle hint of lemon enhanced the side to make it taste crisp and fresh. This is definitely a dish I would want Derek to cook for me again. I think the olive oil would also pair well with asparagus, lobster tail, and chicken.
This dish was amazing. The swordfish was so succulent and moist. It was unlike any swordfish I have had and way better than anything I have had in restaurants. The lemon of Tre Olive was subtle but noteworthy. The lemon flavor was definitely there but it wasn't too overpowering. It was perfect for the fish. The olive oil also paired well with the greenbeans. Again, just that subtle hint of lemon enhanced the side to make it taste crisp and fresh. This is definitely a dish I would want Derek to cook for me again. I think the olive oil would also pair well with asparagus, lobster tail, and chicken.
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