Contents of your meal kit:
swordfish
skewers
herb marinade
asparagus
raspberry dressing
mixed greens
honeydew melon
gorgonzola cheese
Cookware needed: small mixing bowl, foil-lined baking sheet, medium or large skillet, salad bowl
Finishing steps:
- Soak skewers in cool water, at least 15 minutes.
- Meanwhile, pour herb marinade into the bottom of a small mixing bowl; add an equal amount of olive oil. Whisk or mix with a fork to combine. Cut swordfish into 1-inch cubes, and toss with the marinade. Let stand for 10-15 minutes.
- Preheat your oven’s broiler. Cut asparagus into 1-inch pieces. (For a prettier presentation slice asparagus on the diagonal.) Set aside.
- Thread fish onto skewers and place on a foil lined baking sheet. Sprinkle with salt & pepper to taste.
- Cook fish under broiler approximately 8 minutes, turning once. Fish should be done when it flakes easily and is opaque throughout.
- Meanwhile, heat a small amount of oil in a skillet over med-high heat. When oil is hot, add asparagus and sauté 2-4 minutes or until just tender. Season with salt & pepper to taste.
- Pour HALF the raspberry dressing into the bottom of a salad bowl and add the greens. Toss gently and season with salt & pepper to taste (see note). Cut melon into small cubes and sprinkle on top of the salad, along with crumbled gorgonzola cheese and a drizzle more of the raspberry dressing.
- Serve skewers with asparagus and summer salad on the side.
Note: We loved the sweet and tangy flavor of this dressing without adding any oil. If it’s too tart for your taste, add a drizzle of olive oil when you toss the greens.