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Something Fishy — In The Best of Ways

Posted on September 30, 2026 by foodgal Leave a comment

So much flavor for so little effort. That's what this delicious swordfish dish is all about. — So much flavor for so little effort. That’s what this delicious swordfish dish is all about.

At first thought, you might think fish and fruit an odd couple.

But tomatoes, which are a classic partner, are actually fruit. Olives, too.

So, grapes not only make sense, but make magic together in this particular dish.

“Swordfish with Roasted Grapes & Green Olive Salsa” is from “Opa!” (Smith Street Books, 2025), of which I received a review copy.

It was written by Helena and Vikki Moursellas, identical twins raised in Australia who grew up with a love for Greek cuisine from their Greek grandmother.

The Beauty of Roasted Grapes

Posted on November 2, 2012 by foodgal 16 comments

What happens when you roast grapes?

Magical things.

They stay intact, and shrivel just a little. Their natural sugars concentrate and caramelize, creating an explosion of wine-y, sweet juice when you pop one into your mouth and bite down.

They’ll spoil you, because eating a fresh grape just won’t be the same anymore.

Here, try for yourself in this easy dish of “Arugula Salad with Roasted Grapes.”

It’s from “Seriously Simple Parties” (Chronicle Books) by veteran cookbook author Diane Rossen Worthington, of which I received a review copy.

And who couldn’t use more seriously simple entertaining ideas with the holidays upon us?