Grilled Swordfish with Husk Cherry Salsa #SundaySupper

done

It’s been a long time, but know that I feel the urge to blog again, I’ve rejoined the fab people over at Sunday Supper. For those of you that don’t know, it’s a great bunch of food folk who post recipes from a specific theme each Sunday. There’s information at the bottom of this post on how to join. I’m going to do my best to keep up! This week’s #SundaySupper Tastemaker event is being hosted by Candace from Authentically Candace. Thanks for the hosting!

A friend of mine with a garden that is fair size bigger than ours and with some ingredients that are ‘experimental’ for my limited gardening knowledge, lets me come over and explore. While she and I were walking around her garden one day, I came across these Husk Cherries. They’re also called Choke Cherries or ground cherries.

husk-cherry

As you can see, they’re covered in paper, much the way a tomatillo is. They’re about the size and color of  a Sun Gold tomato, maybe a little smaller in size. Inside, they’re structurally akin to a tomato.

picked

peeledThey’re sweet. They’re tart. They’re like candy. They’re fabulous. Definitely going in my garden this year.

But now that I have them, what am I going to do – aside from admiring them!

They’re a pain to peel because they’re so small. They’re sticky.

But once peeled and rinsed, you just want to do something fabulous with them. I searched and searched until I came across a recipe from Michael Simon, who I am liking more and more every day.

 

FOR THE HUSK CHERRY SALSA

  • 1 pound ground cherries (husked, washed, and sliced in half, about 2 cups)
  • 1/4 cup thinly shaved red onion
  • 1 tablespoon minced jalapeno
  • 1 lime (juiced)
  • 1/4 cup olive oil
  • 2 tablespoons roughly chopped cilantro
  • kosher salt and freshly ground black pepper

Combine all ingredients and season with salt and pepper. For better flavor, let sit for 1 hour before serving.

made

FOR THE SWORDFISH:

  • 1/2 cup olive oil
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh basil leaves
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper
  • 4 (5 to 6-ounces each) swordfish steaks

Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.

Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates.

Add the Husk Cherry Salsa to the top of each Swordfish steak and you’re done!

Take a moment to visit the other great Easy Dinner Recipes for Two!

Chicken Recipes

Pasta Recipes

Pork Recipes

Red Meat Recipes

Seafood Recipes

Veggie Recipes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Advertisements

21 Responses

  1. You’re BACK!!! Hooray! I’ve seen these choke cherries at the market, but never knew what to do with them. Your salsa looks fabulous paired with swordfish. Such a lovely dinner for two!!

  2. […] Grilled Swordfish with Husk Cherry Salsa by From the Bookshelf […]

  3. […] Grilled Swordfish with Husk Cherry Salsa by From the Bookshelf […]

  4. […] Grilled Swordfish with Husk Cherry Salsa by From the Bookshelf […]

  5. […] Grilled Swordfish with Husk Cherry Salsa by From the Bookshelf […]

  6. […] Grilled Swordfish with Husk Cherry Salsa by From the Bookshelf […]

  7. […] Grilled Swordfish with Husk Cherry Salsa by From the Bookshelf […]

  8. […] Grilled Swordfish with Husk Cherry Salsa by From the Bookshelf […]

  9. Love your sauce idea! Can’t wait to try some!

  10. […] Grilled Swordfish with Husk Cherry Salsa by From the Bookshelf […]

  11. […] Grilled Swordfish with Husk Cherry Salsa by From the Bookshelf […]

  12. I have never had husk cherries, but now I really want to try them. I had swordfish last night – always a hit.

  13. I get ground cherries from my CSA each year and am always looking for recipes. Thanks for sharing.

  14. […] Grilled Swordfish with Husk Cherry Salsa by From the Bookshelf […]

  15. […] Grilled Swordfish with Husk Cherry Salsa by From the Bookshelf […]

  16. […] Grilled Swordfish with Husk Cherry Salsa by From the Bookshelf […]

  17. Swordfish is SO good and perfect date food!

  18. […] Grilled Swordfish with Husk Cherry Salsa by From the Bookshelf […]

  19. […] Grilled Swordfish with Husk Cherry Salsa by From the Bookshelf […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s