Greek Style Grilled Swordfish And Cucumber Feta Salad

Ingredients:
1 pound of Swordfish steaks
sheet of tinfoil large enough to place all the steaks on
4oz of Cavender’s Greek Seasoning (or any Greek seasoning)

Feta Salad
4oz Feta Cheese
1 Large cucumber seeded and diced
2 Roma Tomatoes diced
1/4 cup red wine vinegar
3 tablespoons olive oil
1 tablespoon of salt
1 teaspoon of black pepper

Combine all of the salad ingredients in a bowl. Cover with plastic wrap and chill in your refrigerator for at least 4 hours.

Place the tinfoil on your grill grate and preheat your grill to medium heat. Season both sides of the swordfish with the Greek seasoning and place on the grill. Allow them to cook for about 3-4 minutes on one side, then flip them over and allow them to cook for another 3-4 minutes. The fish will turn white and opaque and have a uniform color throughout when it is well done.

Serve piping hot on a plate next to your Feta salad.

Chilean Sea Bass w/ Mushroom Grits and Spinach

Ingredients

4 (6-ounce) center cut fillets Chilean sea bass
Salt and pepper
4 tablespoons Olive oil
6 tablespoons butter
2 pints mushrooms
2 cups instant grits
1 quart chicken stock
1/4 cup heavy cream
1 pound baby spinach, carefully washed
Season the sea bass with salt and pepper.

In a large saute pan over medium heat, add the Olive oil and heat the oil over medium heat. Place the sea bass in the pan skin side down for 3/4 of the cooking time about 7 minutes. This will give the fish a beautiful crisp skin and golden color.

In a 2 quart saucepot add 2 tablespoons of butter. When the butter begins to brown, add the mushrooms and saute until browned and softened. Add in the grits while stirring, and then add the chicken stock, and reduce to a simmer. When the grits mixture  begins to thicken finish with heavy cream and 1 tablespoon of butter. Season with salt and pepper.

Carefully turn the fish over, to finish the other side. Once it is done, remove it to a plate and tent it by placing either tinfoil or a paper towel over it to keep it warm.

In the same saute pan you cooked the fish, on the same temperature, add the spinach. Once it has wilted finish the spinach with the remaining butter and season with salt and pepper.
Serve this in a bowl. adding a scoop of grits into the bottom. spinach over the grits and the fish placed on top.