SUMMER SIMPLICITY ~ GRILLED SWORDFISH with AVOCADO & TOMATO SALSA / CUCUMBER SALAD

"The daisy's for simplicity and unaffected air. "

~ Robert Burns

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GRILLED SWORDFISH with AVOCADO & TOMATO SALSA

~ Simple summer dining, perfect when tomatoes are at their peek

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4 6-oz. swordfish (Halibut or salmon) steaks

extra-virgin olive oil

sea salt & cracked pepper to taste

2-3 peeled, seeded and coarsely chopped tomatoes

1/2 diced red bell pepper

1/2 cup diced green pepper

1/2 diced yellow or orange pepper

1/2 chopped small red onion

2 Tbsp. extra-virgin olive oil

juice and zest of 1 large lime

1 Tbsp. white wine vinegar

1 minced clove garlic

1 Tbsp. chopped fresh basil

1 Tbsp. chopped fresh cilantro (or parsley)

1 Tbsp. chopped fresh thyme

dashes of Tabasco to taste

1 peeled, seeded, and diced avocado

• Combine chopped tomatoes, diced peppers, red onion, olive oil, lime juice, zest, vinegar, garlic and chopped fresh herbs. Add a dash or dashes of Tabasco, according to taste. Set aside. (Can be made several hours ahead.)
• Preheat grill. Massage olive oil into steaks and season with salt & pepper. Grill swordfish until just cooked through, about 3 minutes per side.
• Fold avocado into salsa and serve over grilled fish. Great with fresh grilled or steamed corn on the cob and a cucumber salad. (4 servings)

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CUCUMBER SALAD

Pare and thinly slice 4 cucumbers. Add 1/2 chopped sweet onion. Season with coarse salt and let rest several minutes. Drain and pat dry. Toss with 1 Tbsp. white wine vinegar and freshly cracked pepper. Combine 1 cup sour cream and 1 tsp. dill. Toss sauce with cucumbers and re-season.

"We meet thee, like a pleasant thought,

When such are wanted."

~ William Wordsworth