Jun 17, 2009 10:48 am US/Eastern
Rania's Father's Day Recipes (6/17)
(KDKA)
This week, Rania Harris is in the Pittsburgh Today Live kitchen making mouth watering recipes for Father's Day.
Grilled Swordfish with Chimichurri
Pineapple – Mustard Glaze
3 cups pineapple juice
1 cup white wine vinegar
2 tablespoons soy sauce
1 tablespoons peeled and finely chopped ginger root
½ cup light brown sugar, firmly packed
¼ cup Dijon mustard
¼ cup fresh lime juice
Salt and freshly ground black pepper
4 (6 ounce) swordfish fillets
Olive oil
Salt and pepper, to taste
Cilantro Chimichurri, recipe follows
Directions
Combine the pineapple juice, vinegar, soy sauce, ginger, and brown sugar in a medium saucepan and bring to a boil. Reduce the heat to low and simmer until the mixture is reduced by half, about 30 minutes. Add the mustard and cook an additional 2 minutes. Remove from the heat and add the lime juice, and pepper. Let cool.
Heat the grill to medium-high. Brush fish with olive oil and season with salt and pepper on both sides. Grill on one side until lightly golden brown, about 2 minutes, brush with some of the Pineapple Mustard Glaze. Turn over, brush with more of the Pineapple Mustard Glaze and continue grilling for 4 to 5 minutes, for medium doneness. Remove from the grill, brush with more of the Pineapple Mustard Glaze, place a tablespoon of the Cilantro Chimichurri on top of the fish, and serve immediately.
Cilantro Chimichurri:
1 bunch cilantro
1 bunch mint
5 cloves garlic
3 – 4 tablespoons red wine vinegar
1/3 to 1/2 cup olive oil
Salt and freshly ground pepper
Combine all ingredients in the bowl of a food processor and process until emulsified.
Pasta and Smoked Mozzarella Salad
Dressing:
1 ½ cups good quality mayonnaise
Sea salt and freshly ground black pepper to taste
½ cup freshly grated parmesan cheese (or to taste)
A few splashes of Frank's Red Hot Sauce
2 – 3 cloves garlic
Salad:
1 pound penne pasta – cooked al dente
Olive oil to gently coat cooked pasta
1 bag baby spinach
½ pound prosciutto, thinly chopped sliced
1 large bunch scallions - sliced
1 ½ cups julienned roasted red and yellow peppers
¾ pound smoked mozzarella cheese - cubed
1 small bunch basil - julienned
Parmesan cheese
For dressing:
Process the dressing ingredients in the bowl of a food processor – adjust seasonings to taste.
Salad:
In large pot of salted boiling water, cook the pasta until al dente. Refresh under cold water and drain well. Toss with olive oil to prevent sticking.
In a large bowl, combine the penne with the spinach, prosciutto, sliced green onions, roasted peppers, mozzarella cheese and basil. Pour the dressing over the salad and toss to combine and coat well. Add a little Parmesan cheese to enhance the flavor. Cover and chill until ready to serve.
Serves: 8
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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