We live in a recession, kids. Times are tough. Money's tight.
See, the recipe includes a salsa made from nectarines and onions -- served atop grilled swordfish steaks. We were sure that'd be delicious.
But when we got to the seafood counter at our local grocery store, we were hit with sticker shock. Buying enough swordfish for the two of us was going to cost $32. Thanks, but no thanks.
So we walked over to the pork section and grabbed two chops for $2.99 -- and just maaaaybe improved the recipe in the process.
And in this case, we wonder if it might not actually be a better match for the salsa in this dish.
This salsa's got moxie, with strong flavors from the mustard, the onions and the jalapeño peppers. And it's packing a one-two punch, with a mustardy left hook and an uppercut from the sweet nectarines.
We think it might just overwhelm a swordfish -- a KO in one round.
But the pork. The pork's got guts. It's scrappy and cheap, and it can hold its own against any strong flavors. The char of the grilled pork chops is a great match against the oniony-sweet salsa.
So our money's on pork. Better get a front-row seat!
This quick fish dish takes hardly more effort than a turn on the grill, and keeps the heat of summer out of the kitchen.
* 2 pounds (about 6) nectarines, quartered
* 2 red onions, quartered
* 2 tablespoons extra-virgin olive oil, plus more for grilling
* Coarse salt and freshly ground pepper
* 2 teaspoons Dijon mustard
* 1 tablespoon plus 1 teaspoon white-wine vinegar
* 2 teaspoons seeded, minced jalapeno chile
* 1/4 cup torn fresh mint
* 6 swordfish steaks (each 1 pound and 1 inch thick)
1. Preheat grill to medium heat. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 5 to 6 seconds.)
2. Toss nectarines and onions with oil in a medium bowl. Season with salt and pepper. Grill nectarines and onions, turning often, until softened, 15 to 20 minutes. Reserve juices in bowl. Transfer nectarines and onions to a cutting board, and let cool slightly.
3. Combine mustard, vinegar, and chile in the reserved bowl. Cut nectarines and onions into 1/4- to 1/2-inch-thick slices. Add to bowl. Stir in mint, and season with salt and pepper.
4. Lightly coat both sides of each swordfish steak with oil. Season with salt and pepper. Grill, turning once, until cooked through, 3 to 4 minutes per side. Cut each fish steak in half, and transfer to a serving platter. Top with nectarine-onion salsa.
If the nectarine pits prove difficult to remove, microwave the fruit on high for 20 seconds. This will soften the flesh, making it easy to scoop out the pit.