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| Grilled Swordfish with Onion/Mascarpone Relish |
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 Meat and fish are usually medium rare when they feel to the touch like the tip of your chin. No kidding. Onion, large, sliced - 2 each Cooking oil - 2 tablespoons Sugar - 2 teaspoons Balsamic vinegar - ¼ cup Mascarpone - 1 cup Salt & Pepper - to taste Italian parsley, chopped - ½ bunch Sauté onion slices in oil over medium heat till translucent. Add sugar and toss well. Lower heat and continue to cook till well caramelized – about 20 minutes. Raise heat to medium-high, add balsamic and reduce to syrup consistency. Refrigerate for one hour, while allowing mascarpone to come up to room temperature. When onions are completely cool, fold together with mascarpone. Serve atop swordfish, garnish with chopped parsley. Pesce Two swordfish, halibut or other firm flesh fish steaks Olive oil - 2 tablespoons Salt & Pepper - to taste Coat fish with olive oil and season with salt & pepper. Using medium to high heat, cook either on a grill, under a broiler or in a sauté pan till medium rare. Buon Appetito! |
