Epicurean Charlotte

Food & Wine Magazine


July/August Recipes

fresh swordfish steaks with maui fruit salsa
chef marti mongiello • the inn of the patriots

Marinade Ingredients:
• 1 tsp ground ginger
• ½ tsp garlic powder
• ½ tsp minced garlic
• 1 c low sodium soy sauce
• 1 c V8 Fusion peach mango juice
• 1 c honey

Salsa Ingredients:
• 2 green onions, chopped
• 1 mango, diced
• 1 can diced pineapple
• 1 red pepper, diced
• ½ sweet onion, diced
• 2 kiwi, peeled and diced
• 4 swordfish steaks

Sweat the red pepper in the microwave for two minutes, and set aside. Sweat the onion in a sauté pan to slightly brown and caramelize; set aside. In a large bowl, combine ginger, garlic, soy sauce, orange juice and honey. Slip the fish in to marinate. Toss and fold gently to cover all sides of the fish, and refrigerate for one to two hours. Mix all of the items for the salsa in a large bowl and refrigerate for an hour. Preheat an outdoor grill for medium heat, and lightly oil the grate with spray. Remove the fish from the marinade and discard the remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork. Spring sesame seeds onto the fish and serve with the Maui fruit salsa. Pairs well with Jasmine rice.


pesto double-stuffed potatoes
courtesy idaho potato commission

• 4 large Idaho potatoes, baked
• ½ c part-skim ricotta cheese
• 1⁄3 c prepared pesto
• ¼ tsp salt
• ¼ tsp pepper
• non-stick cooking spray

Preheat the oven to 450° F. Cut half an inch from the long side of each potato into a bowl. Scoop the inside of each potato, leaving a quarter-inch-thick shell. With a fork or potato masher, mash cooked potatoes in the bowl. Stir in the ricotta, pesto, salt and pepper until well blended. Spoon the potato mixture into the hollow potato shells, divided evenly, heaping on top if necessary. Lightly spray a cookie sheet with non-stick cooking spray, and place the stuffed potatoes. Bake until golden brown and heated through, about 10 to 15 minutes.