Swordfish


Swordfish

I know we should not eat a lot of swordfish because of the mercury level but occasionally it is a delicious fish to cook.  If you buy your fish frozen, like I did, place the frozen swordfish on a wire rack over a plate and let the swordfish defrost in the refrigerator.  This keeps the fish from sitting in its juices.  You’re three ingredients away from a great dish.  Happy creating.

Ingredients:

2 Swordfish steaks

Olive oil

1 tsp. All-purpose spice rub

Directions:

Heat the olive oil in a skillet over medium heat.  Place the swordfish in the pan and cook for about 4-5 minutes, turn and finish.  Keep checking the fish to make sure you don’t over cook it.

Serve with Sautéed Squash and top with Yellow Mango Salsa.

Baked Halibut Topped with Salsa


Halibut is such a tasty fish and combining it with a topping of an easy salsa makes for a very tasty dish.

Baked Halibut with Salsa

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Ingredients:

2          Halibut pieces about ¾ pound each

Salt and pepper

Salsa, recipe below

 

Salsa

Ingredients:

¼         Red onion

3          Roma tomatoes, seeded

2          Cloves of garlic

1          Serrano pepper

1 tbsp. Cumin

½ tbsp. Apple cider vinegar

½ cup  Cilantro

Salt and pepper

Juice of ½ lemon

Combine all ingredients in a food processor, pulse till chopped and blended.

Directions:

Preheat oven to 350.  Place fish on a sheet pan and season both sides with salt and pepper.  Cover fish with salsa and baked for about 20 minutes.  Checks often, do not overcook your fish.  Remove from oven and let rest for 5 minutes, serve with vegetable couscous.