|Blackened Swordfish with Tarragon Yogurt Sauce|
If the recent heat wave means anything, we're already deep into the heart of summer. In Des Moines last week, the temperatures topped out at around 100 degrees. Same in Denver when we flew through the airport. And back in LA, it wasn't much better. Upper 90's for days. Today it has finally cooled down. A bit.
The net result is that I've been firing up my grill a lot. Not only do I love the flavor, but it doesn't heat up my house (which is NOT air conditioned). It also makes me feel like summer is here. Standing in my carport, glass of wine in one hand, grill tongs in the other, the Adorable Monster scratching desperately at the front door, begging to be let out so that he can be in closer proximity to grilled meat smells.
The other night, I came up with a delicious grilled swordfish recipe. First, I rubbed it with Cajun seasoning for some spicy kick, and then grilled it up.
I topped the blackened fish with a Tarragon Yogurt Sauce, which adds a cooling element that counteracts the spicy rub
I did have one minor almost-disaster.
When I snuck outside to throw veggies on the grill first, the Adorable Monster pulled a raw piece of swordfish off a plate and try to chow it down. Luckily, Kuzak caught him in the act and rescued our dinner. Whew! He really is a little monster sometimes!
Disaster averted, we had a lovely summer dinner. And the poor Adorable Monster got to lick absolutely not plates afterward...
Blackened Swordfish with Tarragon Yogurt Sauce
Serves 4 people
Cooking time: about 15 minutes
- 4 swordfish fillets (about 4-6 ounces each)
- 4 tablespoons Cajun seasoning
- 1 cup nonfat plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh tarragon, stems removed (or cilantro would be great)
- Preheat the grill.
- Wash the swordfish fillets with cold water and pat dry. Rub with the Cajun seasoning, dividing it evenly between the fillets and coating them well.
- Quickly, grill the swordfish, flipping once until cooked through (a few minutes on each side depending on thickness). Remove and allow to rest for about 5 minutes before serving.
- Meanwhile, make the Tarragon Yogurt Sauce by placing the yogurt, tarragon, a pinch of salt, and lemon juice into a food processor or blender. Process the mixture until smooth. Check seasoning and adjust if needed.
- To serve, place a piece of swordfish on a plate and top with a generous amount of the Tarragon Yogurt Sauce. Enjoy!
Source for Ingredients
- wild caught swordfish, Cajun seasoning, organic lemons, and organic tarragon from Whole Foods
- organic nonfat Greek yogurt from Trader Joe's