With spring heating up and summer on the horizon, the outdoor entertaining season is officially here. Just in time, True Residential is firing things up with stunning new grills and outdoor kitchen offerings — thanks to a strategic partnership with Caliber, the brand behind some of the industry’s most precise, performance-driven grills. The best part? These high-functioning appliances are now available in any of True’s signature custom colors.
Meet the Rockwell Social Grill — a 360-degree walk-around grill envisioned by design legend David Rockwell that’s changing how people cook and entertain outdoors. The Rockwell is designed to be enjoyed from every angle, with a fully retractable “disappearing” lid for enhanced entertaining, and availability in a palette of bold and aesthetically pleasing finishes. It’s as much a conversation piece as a culinary powerhouse — and when paired with True’s appliances, it creates a fully customizable, high-performance outdoor kitchen built for both style and function.
The Rockwell Social Grill is available in four sizes at the moment (36”, 42”, 48”, and a 60” Freestanding), and will offer the choice of propane or natural gas, grill or griddle, and stainless steel or any of True’s curated color and hardware solutions.
But what’s a grill without a great recipe? Below, Chef Natalia Vallejo — owner of Cocina al Fondo in San Juan, Puerto Rico and the first ever Puerto Rican to win a James Beard Award — shares a must-try recipe to kick off al fresco dining season with a bang.
Grilled Swordfish and Baby Carrots with Cilantro, Lemon, and Caper Butter by Chef Natalia Vallejo
Serves: 2
Ingredients:
- Two 8-ounce swordfish fillets
- Juice of 1/2 lemon
- 2 ounces olive oil
- 2 tablespoons capers
- 4 garlic cloves
- 2 small shallots
- 1/4 lb cilantro
- 1/4 lb unsalted butter
- 2 ounces white wine
- Salt
- Pepper
- 12 baby carrots (Griddle) or 6 carrots (Grill)
- 1 ounce arugula
Temperature Tips:
To grill swordfish to perfection, aim for a grill temperature of medium-high heat, around 400°F (200°C). For thicker steaks, you may even want to adjust the grill to a higher temperature of 450°F (232°C). The swordfish should be cooked to an internal temperature of at least 145°F (63°C) for a safe and fully cooked product.
Process:
Season the swordfish fillets and carrots with salt and pepper to taste. Add 1 ounce of olive oil. Set aside. In a small saucepan, prepare the sauce by adding the butter, 1 ounce of olive oil, garlic and brunoise shallots. Sauté. Add the white wine and capers. Let the alcohol evaporate. Adjust the salt. Add the chopped cilantro and the juice of half a lemon. Set aside.
Light the grill. Once it’s hot, sear the fillets on both sides along with the carrots. Once seared, reduce the heat to continue cooking the swordfish to medium-rare or to your preferred doneness. Place the fillets and carrots in a bowl, then top with the butter and caper sauce. Garnish with arugula.
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