Tuesday, August 9, 2016

Winner!! & A Summer Recipe To Share

UPDATE:
Winner is Stacey from Poofing the Pillows

WHERE’S MY TOTE?


 Leave a comment or send an email with your best guess of where this photo was taken.  One Winner will be chosen from all entries received by the Traveling Tote blogs by Aug 9th
 Your guesses were correct! I am at the famous Bow Bridge in Central Park. The bridge is located mid-park around 72nd Street. This is my favorite park.


This grilled swordfish was so amazing that I have to share the recipe with you. I received a jar of beach plum jelly from Cape Cod, and honestly wasn't sure what to do with it until I found this recipe. The recipe is five stars! If you try it, I'd love to know. 

GRILLED SWORDFISH WITH HERBED BEACH PLUM BUTTER




Thank you Edible Boston for this wonderful recipe. "This recipe makes an easy compound butter, which becomes a light, flavorful sauce for seafood. Swordfish is at its best in late summer, and you’ll see its cuts are thicker and heavier."
Makes 4 servings.
4 tablespoons unsalted butter, room temperature
2 tablespoon fresh tarragon, finely chopped
2 tablespoon fresh parsley, finely chopped
1 tablespoon beach plum preserves
1 tablespoon scallions, finely chopped (white part only)
½ teaspoon lemon zest
2 pounds swordfish
Olive oil
Fresh-ground black pepper
Kosher salt
For the compound butter, mash the softened butter in a medium bowl with a fork. Add the herbs, beach plum preserves, scallions and zest. Mix thoroughly. Scrape the butter mixture onto plastic wrap or parchment paper and roll into a log. Chill the butter so that it becomes firm.
Prepare your grill and bring to high heat.
Meanwhile, rub both sides of the swordfish with olive oil and sprinkle with salt and pepper. Grill fish 5 minutes, giving a ¼ turn after 2 minutes to create grill marks. Repeat on the other side until cooked through. It should be flaky and not translucent. Remove from heat.
Slice the compound butter into 4 pieces. Top each swordfish portion with a piece of butter and cover with foil. Allow the butter to melt over the fish as it rests for 3-5 minutes. Serve immediately.

Debbie


Debbie@Mountain Breaths
Debbie@Mountain Breaths

Hello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..

9 comments:

  1. I bet it's delish!
    I read up on the bridge..How did I miss that when I went to NYC 9 years ago?

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    Replies
    1. Monique, it is a very large park and you could spend the entire day there. Next time you go you will get to see the bridge!

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  2. This comment has been removed by a blog administrator.

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  3. Yea for Stacey being the winner! She's a sweetheart and I know she'll love the soaps.
    The swordfish recipe sounds delicious, Debbie! Thanks for sharing, and I hope you're having a good summer. xo

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  4. Debbie, I'm so glad you found something to do with the beach plum jam! I loaded up on it the last time I was on the Cape and honestly I could just eat it with a spoon! The swordfish sounds delicious and we will definitely be making this soon. Thanks for the recipe! Linda

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  5. Your recipe looks so good with the plum jam! Looks like a plate coming out of a fine restaurant Congratulations to Stacey……….

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  6. So happy for Stacey!
    Thanks for the recipe. The chef love sword fish. '-)

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  7. Thank you, thank you, thank you.

    You girls have the neatest ideas to work together with your beautiful totes! It's so sweet of you to share the yummy soap with me. :)

    That fish looks like something my husband would be over the moon about!

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  8. You know, we've never grilled swordfish, Debbie! It sounds so good.

    ReplyDelete

I'm so happy you decided to stop by my blog. Please leave a comment as I enjoy hearing from each and every one of you!

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