Hello my dear friends and readers! Several months have come and went since I last visited you, although, much to my surprise, many of you have continued to visit us. To that, I say, thank you. It is always a joy and pleasure to share my adventures in food and life with you. What has kept me away you may ask? Over the last several months I have been hard at work building a community gardens program in my hometown of Greenville, Ohio. As the director, it has been a long road full of ups and downs. After two years of research and just one month away from our proposed launch, we still hadn’t found a property on which to host our first garden project.
With some last minute heroics, and a bit of a scramble, the D.A. Fitzgerald Memorial Garden was born, bringing community garden and hopefully much fresh produce, to the locals. The last few weeks have been filled with plot layouts, bed prep, and feverishly planting. Soon, the fruits (and veggies) of our labors will begin to surface on these pages in the form of fresh produce. I am beyond excited!
It has been quite an atypical May in Ohio and we have seen a bit it of a drought set in and quite a heat wave as of lately. In the midst of all this, we have undertaken a landscaping and yard renovation project of the grandest scale. Think an episode of DIY Network’s Yard Crashers, minus the large work crew and you get the picture…or you can just check out the pictures here to get a feel…
Anywho, so amidst all this hubbub and hot weather, we have not taken a great deal of time to cook like we usually tend to do. After a hard Memorial day (sure it wasn’t Labor day) weekend of yard work, I decided to end the drought of good food with a dish to celebrate the return of summer. Here is a little Grilled Swordfish number with a cool, refreshing Pineapple Water Melon Pico de Gallo-
Two 4 oz. Swordfish fillets
Pinch of Salt
Fresh Ground Pepper
1 tablespoon olive oil
2 cups fresh pineapple, cubed
2 cups fresh watermelon, cubed
1 Scallion, diced
2 tablespoon cilantro, chopped
2 tablespoons Captain Morgan Parrot Bay Key Lime rum
Lightly rub swordfish fillets with olive oil. Season with salt and pepper to taste. Set aside and allow to marinate for a bit. Cube Pineapple and Watermelon into small ½ inch chunks. In a small mixing bowl, combine the Pineapple and Watermelon. Add the chopped cilantro, Lime rum, and scallion then toss. Add a pinch of salt to taste. Keep the Pico de Gallo refrigerated until ready to serve. Lightly oil grill grate. Grill steaks for 5 to 6 minutes per side, or until fish flakes easily with a fork. Plate with Pico de Gallo and Serve.
Great with either Steamed Rice or Pearl Couscous seasoned with fresh cilantro and a squeeze of lime!