Sorry readers, if I’ve been a little derelict in keeping up with this blog in the last month. But between a nasty bout with bronchitis and the last minute onslaught of Christmas preparations, updating the blog has taken a back seat. But I’m back and hoping to catch up with all of you.I hope you all had wonderful holidays surrounded by family and friends, with good food in abundance. If you’re like most people, you ate way too many cookies, cheeses, meats and other fattening foods. Are you starting to make resolutions to eat a little lighter in the new year ahead?
The excessive holiday eating leaves me craving healthier foods, although I don’t get serious until after New Year’s eve and New Year’s day — one final hurrah before the Christmas indulgence is truly over.
But as soon as the holidays are past, I plan to eat less pasta, pizza and pastries and consume more fish, vegetables and fruit. This swordfish dish is a good way to start. It’s easy to make and delicious too. Just remember not to overcook the swordfish, which can taste dry if left too long in the broiler or on the grill. I use the same technique in cooking a swordfish steak as I do in cooking a beefsteak — that is, the finger test. Press the center of the fish after a few minutes in the broiler. It should have some “give” to it. If you cook it too long, it will feel hard and won’t “spring” back when you touch it.
Buon Anno tutti!
- For Two People:
- One swordfish steak, about one pound or slightly less
- for the marinade:
- 2 T. soy sauce
- 1 T. olive oil
- 1 clove garlic, minced
- salt, pepper to taste
- For The Salsa Verde:
- 1/2 cup olive oil
- 1/2 cup minced parsley
- 3 T. capers, roughly chopped
- 3 T. red onion, finely minced
- 1/2 of a dill pickle, finely minced (about 2 T.)
- rind of half a lemon, finely minced
- optional: lemon balm, finely minced (if you can find it)
- salt, pepper to taste
- Marinate the swordfish for about a half hour in the soy sauce, olive oil and garlic. Season with salt and pepper.
- Grill on an outdoor grill, or broil in an oven, being careful not to overcook, or it will be dry.
- Using the broiler, it should take no more than three to five minutes on each side.
- For the salsa verde, mix all of the ingredients together and serve in a bowl with the grilled swordfish.
No comments:
Post a Comment