Broiled Swordfish with Summer Lentil Salad
Serves 4 DRESSING
3 tablespoons sherry vinegar or white wine vinegar
1 teaspoon Dijon mustard
2 teaspoons coriander seed, crushed in a mortar, or 1 teaspoon ground coriander
Salt and pepper, to taste
Pinch of sugar
6 tablespoons olive oil
1. In a small bowl, whisk the vinegar, mustard, coriander, a pinch each of salt and pepper, and sugar.
2. Gradually whisk in the oil. Taste the dressing for seasoning and add more salt and pepper, if you like.
LENTILS
Salt and pepper, to taste
1 cup small green lentils, such as French Le Puy lentils
1 tablespoon olive oil
1 large shallot, halved and thinly sliced
1 tablespoon sherry vinegar or white wine vinegar
Pinch of sugar
12 cherry tomatoes, halved
Handful fresh cilantro leaves
Handful fresh mint leaves
1. Bring a saucepan of salted water to a boil. Add the lentils, let the water return to a boil, and lower the heat. Simmer for 18 to 20 minutes, or until the lentils are tender but still hold their shape. Drain in a large strainer but do not rinse. Transfer to a bowl. Stir in the dressing and leave to cool to room temperature.
2. Meanwhile, in a small skillet over medium heat, heat the olive oil. Add the shallot, and cook, stirring often, for 3 to 4 minutes, or until it softens. Stir in the vinegar and a pinch of sugar. Cool to room temperature.
3. Stir the shallot, tomatoes, cilantro, and mint into the lentils. Taste for seasoning and add more salt, pepper, or vinegar, if you like.
SWORDFISH
Olive oil (for the dish)
1½ pounds swordfish, cut into 4 pieces 2 tablespoons olive oil
Juice of 1 lemon
Salt and pepper, to taste
1 teaspoon crushed coriander seed or a few pinches ground coriander
Extra mint leaves (for garnish)
1 lemon, cut into wedges (for serving)
1. Set a rack 6 inches from the broiler. Turn on the broiler. Lightly oil a shallow baking dish (not glass) that will withstand broiler heat.
2. Set the swordfish pieces in the dish. Rub them with oil and sprinkle with lemon juice, salt, and pepper.
3. Broil the fish for 6 to 10 minutes, depending on thickness (without turning), or until a meat thermometer inserted into the thickest part of the fish registers 145 degrees.
4. Divide the lentil salad among 4 plates. Place a steak on top and sprinkle with coriander. Garnish with mint leaves and serve with lemon.