Sizzling swordfish, pea pesto and summer sides

Video: Dinner tonight: Grilled swordfish

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   >> what's great is there's 90 different little things in here for them to build. there's wheels and contraptions and wings.

   >> it's creative. and back to your insects. you want to be see how they kind of evolve, this is a great thing to do. if you've never done the caterpillar to butterfly thing, this is great. it's a kid. they give you the larva and you put it in here and it turns into a butterfly.

   >> we are out of time, meredith. it's all on our web site . meredith sinclair, thank you so much. coming up, doing some grilling on the barbecue.

   >>> good morning. on "today's kitchen," we are grilling summer swordfish on the menu. jeff, good to see you.

   >> good to see you. this is the first full day of summer. the good news about this, this cooks pretty quickly. on a day like today, you don't want to stay in front of the grill too long.

   >> no, you don't. a few minutes on the grill, flip it over and you're good.

   >> these are swordfish medallions, how long?

   >> about two and a half minutes on each side.

   >> a little rare inside?

   >> a little translucent.

   >> and you're making a peach salsa with this.

   >> yeah. normally you wouldn't think to pair cherrys and peaches with fish. but this goes really well because we have the jalapenos in here.

   >> it's a sweet heat.

   >> exactly, exactly. basically i start with a little bit of onion, lime juice and a little red wine vinegar.

   >> cherries.

   >> you a don't even have to dice them up so nicely.

   >> you can make it chunkier.

   >> you're going for the flavor, whatever works for you. a little basil, jalapeno pepper . mix that up for me. a little lemon juice , a little oil. and then you have that.

   >> how long do you want to let this sit?

   >> i would let it sit for a couple hours just to marry the flares. you could go right on but i think it's better suited if you let it sit. here's our swordfish. just salt and pepper , a little olive oil . we're going to flip them now, a nice little sear. then we have those cooking.

   >> and if it's raining out, do you it on a grill pan inside, you're good.

   >> exactly. we have a little swiss chard. we're going to saute this in a pan, a little salt, a little pepper. just saute these. these are going to wilt down. you're not trying to go too hard.

   >> you can use almost any mix --

   >> you can use beet tops, spinach, turnip tops, whatever you like.

   >> you don't want to use carrot top , though.

   >> that would not taste good for sure.

   >> no, no, he's not that funny.

   >> we have some beach mushrooms, a little garlic sauteing in olive oil . we're going to do some nice english peas we shuked and blanched quickly. this is base ill, pine nut sauce, parmesan cheese , toss that in there.

   >> nice and green.

   >> now we can come back here -- hello.

   >> hi!

   >> here we go.

   >> just in time for dinner.

   >> now a little bit of this.

   >> i can't believe how fast you made all of that.

   >> nice and quick.

   >> as you're plating this up you've got some peaches?

   >> a little sugar and butter, right on the flat top or on the stove. cook them down and flip them.

   >> thank you so much.

   >> thank you.

   >> hoda and kathie lee next. but first your local news.

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