Grilled Cider-glazed Swordfish with Grilled Shiitake Mushroom Salad
Apple cider, reduced to a glaze, flavors the salad dressing and grilled swordfish and mushrooms for this lovely salad dish. The watercress and daikon sprouts add their own snap, but it is the glaze that does the trick. The seasoned salt used is a mixture of kosher salt, dried thyme, paprika, garlic powder, onion powder, and freshly ground pepper. Similar mixtures may be purchased at the grocery.
Ingredients
- Apple Cider Glaze
- Apple Cider - 1 gallon
- Apple Cider Dressing
- Apple Cider Glaze (above) - 6 tablespoons
- Olive Oil - 1/2 cup
- Shallots - 2 large, finely chopped
- Lemon Juice - 3 tablespoons (juice of 1 lemon)
- Seasoned salt
- Swordfish steaks - four, 6-ounce
- Shiitake Mushrooms - 1 pound, large, cleaned and stemmed
- Olive oil
- Seasoned salt
- Belgian Endive - 4 heads, julienned
- Watercress - 1 bunch, stemmed
- Daikon Sprouts or Radish Sprouts - 1 bunch
Instructions
To make the apple cider glaze: Put the apple cider in a heavy non-aluminum pan and bring to a boil. Reduce the heat to a gentle simmer and cook until it is reduced to about 1 pint of glaze. The process will take several hours. Set aside to cool.
To prepare the dressing: Combine the cider glaze, olive oil, and shallots in a medium bowl. Whisk in the lemon juice and seasoned salt to taste. Set aside.
To prepare the fish and mushrooms: Brush the swordfish and mushrooms with olive oil and sprinkle with seasoned salt.
Prepare a grill for direct heat cooking: Light a charcoal grill and let the coals burn until covered with light grey ash. Or, light a gas grill according to manufacturer’s directions. Place the cooking grate on top and let it heat for a minute or two until hot.
Place the swordfish steaks on the cooking grate. Grill 8 minutes, or until the fish flakes when tested with a fork. Turn once half-way through grilling, and brush several times with cider glaze. Place the mushrooms on the cooking grate. Grill 4 minutes. Remove the mushrooms and slice.
In a large bowl, combine the endive, watercress, and sprouts. Add cider dressing; toss.
To serve: Arrange dressed salad on four serving plates. Arrange mushroom slices around the salads. Top each salad with a piece of grilled fish. Drizzle with cider glaze.
