Lighter, Delicious Fare for Summer's Dog Days

Summer is a time when many people prefer to eat lightly. With temperatures rising, many choose to avoid meals that make them feel sluggish and instead opt for lighter fare to help get them through the dog days of the season.

A popular choice for those looking to eat light is fish. For a delicious spin on seafood recipes, try the following "Grilled Swordfish with Roasted Cauliflower and Sweet-Sour Onions" from Cindy Pawlcyn's "Big Small Plates" (Ten Speed Press).

Grilled Swordfish w/ Roasted Cauliflower and Sweet-Sour Onions

Serves 6

11/2 cups cauliflower flowerets

1/2 to 1 red onion, julienned

3 tablespoons extra virgin olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black

pepper

Vinaigrette:

2 tablespoons lemon juice

2 shallots, sliced

6 to 7 tablespoons extra virgin

olive oil

A few gratings of lemon zest

Salt and freshly ground black

pepper

Salad:

1/2 cup (loosely packed) finely

chopped fresh parsley leaves,

rinsed, squeezed in a dry towel

1 bunch celery, leaves only

1/2 to 3/4 cup caper berries or 2

tablespoons capers, rinsed

16 to 20 ounces swordfish

Olive oil, for coating

Salt, freshly ground black pepper

Preheat the oven to 375 F.

Put the cauliflower and onion in a mixing bowl and add half the olive oil and the salt and pepper. Mix until the vegetables are well coated and evenly seasoned. Spread them in a roasting pan and roast, stirring occasionally, until tender, golden brown, and slightly caramelized on the edges. This should take 15 to 20 minutes.

For the vinaigrette, mix the lemon juice, zest, shallots, salt, and pepper together in a small bowl. Whisk in the olive oil in a slow, steady stream, and continue whisking until the dressing is well emulsified. Set this aside.

For the salad, combine the parsley, celery leaves, and caper berries in another bowl, and set this aside, too.

Coat the swordfish with olive oil, sprinkle with salt and pepper, and grill or pan-sear to medium-doneness. This should take about 21/2 minutes on each side for a 1-inch-thick piece of fish. Adjust the time according to the thickness of your fish.

For the final assembly, toss the salad with enough of the vinaigrette to coat everything lightly. If you cooked the fish in 1 large piece, cut it into serving-size pieces. Place a mix of cauliflower and onion on each plate, then lay down the swordfish and top with the salad. Drizzle a little more dressing about and offer any remaining dressing on the side.