Serves 4
For a summer meal, Philippe Rispoli, chef and owner of PB Boulangerie Bistro in Wellfleet, grills local swordfish and prepares a lighter version of a French mousseline as a sauce; his is made with avocado instead of cream. The dish is served on a salad of cucumber, cherry tomatoes, and watermelon, seasoned with cilantro, which Rispoli says was inspired by dishes he prepared when he worked on the French Riviera.
SALAD
| 1 | English cucumber, cutinto ½-inch dice |
| 1 | pint cherry tomatoes, halved |
| 3 | triangles watermelon, cutinto 1-inch dice |
| 4 | shallots, finely chopped |
| 1 | bunch cilantro, finely chopped |
| Salt and pepper, to taste | |
| 3 | tablespoons sherryvinegar |
| ¼ | cup olive oil |
1. In a large bowl, combine cucumber, tomatoes, watermelon, shallots, cilantro, salt, and pepper. Toss well.
2. In another bowl, whisk the vinegar, salt, and pepper. Gradually whisk in the oil. Add to the salad.
AVOCADOS AND SWORDFISH
| 2 | ripe avocados, halved,pitted, and skinned |
| Salt and pepper, to taste | |
| 2 | tablespoons olive oil |
| 2 | tablespoons balsamicvinegar |
| 1½ | pounds swordfish, cutinto 4 pieces |
| Olive oil (for sprinkling) |
1. Light a charcoal grill or turn a gas grill to medium-high.
2. In a food processor, combine the avocados, salt, pepper, andolive oil. Pulse slowly until thetexture turns fluffy. Beat in the balsamic vinegar.
3. Sprinkle the swordfish with oil, salt, and pepper.
4. Grill the swordfish for 5 minutes on a side or until it is just cooked through.
5. On each of 4 deep plates, divide the salad. Add swordfish and mousseline to each one. Ann Trieger Kurland. Adapted from PB Boulangerie Bistro
