Tender swordfish, seared on a stovetop grill with a vibrant salad of tomatoes, olives, cucumbers and red onion, makes for a light and flavorful dinner that comes together in no time. Cooking fish so ...

Preheat an outdoor grill or grill pan over high heat. Preheat the oven to 325°F. Rub ½ teaspoon of the olive oil over one side of the fish fillets. Season the fillets with salt and pepper. Wipe the ...

1. Use a little olive oil in a heated pan when cooking the swordfish. Stephanie uses a little sea salt and pepper, to taste. About.com recommends using high heat to sear the swordfish — skin on — ...

Instructions: Mix the brine ingredients (water, salt and sugar) in a large pot and stir. Add swordfish fillets and refrigerate overnight in the mixture. Prepare smoker to 225 degrees, using your ...

Dukkah is an aromatic Middle Eastern spice blend. It can be used as a spice rub on vegetables, seafood and meat that you would traditionally bbq, grill or pan fry. Labna is a Middle Eastern yoghurt ...

1. In a medium sized bowl whisk together the olive oil, lemon juice, shallots, and oregano leaves. Taste and if necessary season with salt and pepper. 2. Set aside. 1. Combine the shaved fennel, ...

Many people refer to the Memorial Day weekend, now more than two months past, as the unofficial end of summer grilling season. But those of us who love to grill know that you can’t stop just because ...