Sink your teeth into this tangy + savory dish from Mod Squad Martha’s Melissa Ann Barton!
4 ears of fresh corn off the cob, scraping all of the milk with dull side of knife
2 Heirloom Tomatoes cut in 1/4” pieces
1 small or 1/2 large avocado in 1/4” pieces
1/4 cup purple onion, diced very fine
1 jalapeño diced small
1/4 cup basil ribbons
1/4 cup Chive Jive Vinaigrette
Sea salt and course black pepper
Goat or feta crumbles
Micro greens or arugula
Mix first 7 ingredients. Pour mixture into individual bowls. Sprinkle with cheese crumbles. Set aside.
Juice of 1 orange
Juice of 1 Meyer lemon
Juice of 3 Key Limes
1 tablespoon grapefruit balsamic vinegar
1 tablespoon coconut vinegar
1 mini bottle spiced rum
2 tablespoons olive oil
Sea Salt and course pepper
Herbs For Fish
2 pounds Swordfish
Additional olive oil for cooking.
Whisk first 7 ingredients. Place swordfish in glass dish and cover with marinade. Sprinkle with sea salt and course pepper and Herbs for Fish. Marinate 20 minutes, flipping Fish at 10 minutes. Heat olive oil in cast iron pan over medium heat. Cook Swordfish for 3-4 minutes on each side, depending on thickness. While cooking, brush with Chive Jive. Remove from heat, brush with Chive Jive one more time and place on Summer Salad. Top with micro greens.