Grilled Swordfish with Bacon Onion Marmalade

20130605-085837.jpg

Yes, yes, we are putting bacon onion marmalade on everything these days. It’s so darn good and we have plenty from the batch we made last week, so we are trying it out on all kinds of food. Not dessert. Well, not yet, anyway 🙂

I love any kind of fish or seafood, but this fresh, line-caught swordfish from our North Carolina coast was hands down the best fish I have ever had. EVER. Thanks to Locals Seafood for providing impeccably fresh, local fish, clams, scallops, shrimp and crabs. They have truly revolutionized how we buy and eat our seafood. These swordfish steaks were thick, which kept them from getting dried out on the grill, plus the grilled skin added a wonderful crunchiness that was to die for.

This recipe is unbelievably simple. It showcases fresh fish at it’s best. When you have something beautiful and fresh, why muck it up with a lot of unnecessary ingredients? Keep it simple and let the star be on stage.

Grilled Swordfish with Bacon Onion Marmalade (serves 3-4)

  • 2 large swordfish steaks, about 1 1/2″ thick
  • 1 or 1 1/2 cups Balsamic vinaigrette dressing (see below or use your favorite)
  • 1/2 cup Bacon Onion Marmalade
  • Kosher or sea salt and ground black pepper to taste
  1. Put the swordfish steaks in a glass pan or in a large zip loc bag. Add the vinaigrette, turn steaks to coat, and let marinate for about 20 minutes. I put my pan on the counter so the fish comes almost to room temperature (I find food grills better that way), but if that makes you nervous, pop the fish into the refrigerator to marinate.
  2. Preheat your grill.
  3. When grill is hot, remove fish from the marinade and wipe off excess with a paper towel. Sprinkle with salt and pepper, if desired.
  4. Cook fish at medium high on the grill for 4-4.5 minutes per side. Let rest for about 2 minutes.
  5. In a pan or in the microwave oven, heat the bacon onion marmalade and set aside.
  6. Top each fish steak with a few tablespoons of bacon onion marmalade and serve immediately.
  7. Lick your plate.

Balsamic Vinaigrette Dressing

  • 1 cup good quality olive oil
  • 1/2 cup balsamic vinegar (I used peach flavored white balsamic)
  • 1 teaspoon dried mustard powder
  • 2 cloves garlic
  • Kosher salt and ground black pepper
  1. Blend all ingredients together with a whisk or an immersion blender.

Not sure about grilling fish? Here are 4 easy grilling tips:

  1. Keep your grill hot. Starting with a hot grill will help your food from sticking.
  2. Dry your protein before grilling. Marinades are great, but pat your meat or fish dry before grilling. Why? Because if your protein has a lot of liquid (like a marinade) on it, you will spend your grilling time steaming your food as the liquid evaporates instead of grilling your food. Cooking will take longer and your food will not have that wonderful seared exterior. A light brush of olive oil is ok, but nothing more than that.
  3. Add sauces at the end. If you are using a barbecue sauce, add it in the last few minutes of grilling so the sugars caramelize, but don’t scorch.
  4. Let your protein rest. Letting your meat or fish rest after grilling gives the protein time to redistribute moisture and relax. The end result is a moister, more tender meal.

 

Grass-fed Beef Burgers with Bacon-Onion Marmalade

20130527-192441.jpg

Bacon.Onion.Marmalade. You’re welcome.

On Memorial Day, I ran my first ever 10k. Since there wasn’t an actual race on Memorial Day, we made our own faux race on a new section of greenway here in Cary. My farthest previous distance was 5k, or 3.106 miles, so this was surprising, to say the least. To celebrate this victory, we had lovely grilled burgers with ground beef from a local farm, Black Hoof Run Heritage Beef. We hadn’t made hamburgers in a loooong time, and they were so incredibly delicious!

Are you wondering what the big idea is about grass-fed beef? Is it just another trendy foodie fad? Another way to part you and your precious paycheck? Click HERE for a primer on grass fed beef. Not only does grass-fed beef taste better, it is lower in bad fat and higher in omega-3 fats (good fat).

With our delicious grass fed burgers, we treated ourselves to one of our favorite condiments, bacon-onion marmalade. This is basically a caramelized onion reduction with bacon and it is very delicious.

I first had bacon onion marmalade during my locavore’s lunch at Chuck’s. It was incredible. The idea of making it myself intrigued me–how hard could it really be? Turns out, not hard at all, although it is time-consuming. Sadly, it’s not recommended to can this lovely concoction, but you can refrigerate it for a couple of weeks and use it on many different dishes. Or share some with friends. You’ll have to work out for yourself who is “marmalade worthy” :-)

We made this with locally produced onions and locally and humanely produced bacon from Mae Farm. I cannot possibly say enough good things about the pork we have purchased from Mae Farm. It is always incredible. Yes, bacon is not health food, I do realize that. But what you end up using is in such small quantities that any health effects of the bacon fat are pretty negligible.

If you like bacon and caramelized onions, you will love this-it is sweet, onion-y, tangy and rich. Just the way to celebrate a super day!

Looking for a Deviled egg recipe? Click HERE!

Bacon-Onion Marmalade

  • 4 strips thick cut bacon
  • 4 lbs. yellow onions, peeled and sliced
  • 2 c. apple cider
  • 1/4 c. white or wine vinegar
  • 1 Tbsp. kosher salt
  • 1/4 c. brown sugar
  • 1/4 tsp. red pepper flakes (less if you don’t like spicy heat)
  1. In a saute pan, cook the bacon until crispy. Remove the bacon and reserve, but keep the bacon drippings.
  2. Add sliced onions to the bacon drippings and cook on medium-high for about 10 minutes, until all onions are soft and translucent.
  3. Reduce heat to medium-low and add all remaining ingredients to the pan. Stir to combine. Simmer until mixture is almost out of fluids and is thick and jammy–about an hour.
  4. Reduce heat to low and cook another 10 minutes until mixture is very brown and sticky. You may need to add a bit of water if the mixture is too dry.
  5. Serve what you need and refrigerate the rest in a covered container for up to 2 weeks.

 

%d bloggers like this: