Rachael Ray's 30-Minute Get Real Meals (14 page)

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SERVINGS

Preheat an outdoor grill, grill pan, or tabletop grill to high. Pile the cubed tuna onto metal skewers. Place them on a baking sheet or large shallow dish. Rub the balsamic vinegar into the fish. Combine the rosemary with the orange zest and grill seasoning. Drizzle EVOO over the skewers, then liberally coat the kabobs with the spice and herb mix. Cook the skewers a minute or so on each side, making quarter turns, for medium-rare fish; cook 2 minutes on each quarter turn for opaque, well-cooked fish.

While the fish cooks, mix the slaw by combining the shredded radicchio and endive with the onion and bell pepper. Juice the orange over the salad, then add the vinegar, followed by 2 tablespoons EVOO. Toss and season the slaw with salt and pepper.

Remove the fish from the skewers and serve on top of the bitter greens slaw.

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Preheat a grill pan, tabletop grill, or outdoor grill to high.

Trim the skin and dark connective tissue from the swordfish and cube. Pack the cubed meat onto metal skewers and place them on a baking sheet. Chop the parsley and set aside on your board. Pile up the coarse salt on the board. Pop the garlic from the skins and coarsely chop the garlic. Mix the garlic into the salt. Mash the garlic with the flat of your knife, using the salt like sandpaper to grind up the garlic into a paste. Mix the lemon zest into the garlic paste with your knife. Mix in the crushed pepper the same way. Gather half of the parsley with the back of your knife and combine it with the garlic-lemon-salt paste. Drizzle EVOO on the cubed fish and slather the kabobs with the herb and garlic paste. Cook the skewers for 7 to 8 minutes, 2 minutes on each side, a quarter turn at a time.

While the fish cooks, assemble the slaw. Trim and chop a few tablespoons of the fennel fronds, then cut off the tough tops. Quarter the fennel bulb lengthwise and, using an angled cut into each quarter, remove the core. Thinly slice the fennel and place in a shallow platter with the fronds. Quarter the radicchio heads in the same manner and shred the lettuce. Add to the fennel and fronds. Mix in the remaining rough-cut parsley. Trim both ends of the orange and stand it end to end. Cut from top to bottom while turning the orange, cutting the skin off in strips. Cut the peeled orange in half and thinly slice each half-orange into half-moons. Mix the oranges with the salad. Dress the salad with about 2 tablespoons red wine vinegar and 3 tablespoons EVOO (eyeball it). Season the slaw salad with salt and pepper.

Remove the skewers from the heat. Cut one of the lemons you used for zest in half and squeeze the juice over the cooked fish. Juice the lemon cut side upright so the seeds remain in and with the lemon. Slide the fish free from the skewers and place it on top of the slaw salad.

If you are completely exhausted, substitute the salmon steaks with canned salmon. Buy one large can (18 ounces), drain, and arrange the chunks atop the salad. Buy hard-boiled eggs from the salad bar at the market, or boil your own (see
Tidbit
).

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Fill a large skillet with 1 inch of water, place it over high heat, and bring it to a boil. Add a large pinch of salt and the green beans. Cook the green beans for 1 to 2 minutes, drain, and run under cold water to stop the cooking process. Place the skillet
back on the stove over medium-high heat with 2 tablespoons of EVOO (twice around the pan). Season the salmon steaks with salt and pepper. Add the salmon to the skillet and cook on both sides for 3 to 4 minutes or until cooked to desired doneness. While the salmon is cooking, make the olive dressing.

In a food processor or blender, combine the olives, anchovies, garlic, lemon zest, capers, and sherry or red wine vinegar. Process the dressing for about 30 seconds, then, while the machine is still running, add about 4 tablespoons of EVOO in a slow steady stream. Reserve the dressing.

On a platter toss together the cooled green beans, mixed greens, bell pepper, parsley, basil, and red onion. Cut the hard-boiled eggs into quarters. Arrange the eggs and tomato wedges around the platter. Arrange the cooked salmon steaks on top of the salad and drizzle with the olive dressing. Serve with lemon wedges for squeezing over the salmon.

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On a shallow plate combine the garlic, red pepper flakes, about 3 tablespoons of the EVOO, half the lemon juice, and salt and pepper to taste. Coat the seafood in the mixture, keeping the shrimp and scallops in separate piles. Let the seafood hang out a few minutes.

While the seafood is marinating, cut the avocado in half lengthwise, cutting around the pit. Separate the halves and using a spoon, scoop out the pit, then scoop the avocado from its skin. Chop the avocado flesh into bite-size pieces and add to a salad bowl or large serving platter. Toss in with the bacon, arugula, watercress, tomatoes, basil, and chives.

For the dressing, in a small bowl combine the dry mustard, the Old Bay, the remaining lemon juice, the zest of both lemons, and salt and pepper. Whisk in about 3 tablespoons of EVOO (eyeball it). Pour the dressing over the salad and toss to combine and coat.

Preheat a large nonstick skillet over high heat with 1 tablespoon of EVOO (once around the pan). To the hot skillet, add the scallops and sear 3 to 4 minutes on each side or until caramel in color. Arrange them on the salad. Return the pan to the heat and add the shrimp. Sear and cook the shrimp 2 or 3 minutes, until pink and tails are curled toward heads. Transfer the shrimp to the salad and serve.

Choose any or all of the toppers for your chili.

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