Pan Seared Swordfish

Part of my blog-a-versery goals for this year was more fish to makes it's way here. This goes amazingly with one of my New Year's resolution, which is to eat more fish. Hmmm... Cook more fish, eat more fish, that definitely goes well together. So far I have been doing very well with the eating more fish, and I am moving along nicely with the cooking more fish. Today I have this delicious swordfish steak for you. Swordfish is a great "beginner" fish, it has a very mild flavor and it cooks similarly to a steak. It is great for grilling, broiling or pan searing. I pan seared mine very simply, and served it with roasted potatoes, onions and turnips. Eating the side reminded me of the cold and how much longer there is left in winter, but the fish tasted very fresh and summery. I think the plate definitely reflects my weather attitude, that is if it is going to insist on being this cold, I would like some more snow, but otherwise bring on the warm weather! Either way, this swordfish is delicious and great if you are not a big fish lover. If you are a fish lover (like me) stay tuned because I have a more "advanced" dinner coming up.



Pan Seared Swordfish:
1 lb sword fish steak, about 1 inch thick
1/2 tsp of salt
1/2 tsp of pepper
1 lemon
1/2 lime
1 shallot
2 cloves of garlic
1 tbsp of olive oil

Heat the olive oil in a large pan over medium-high heat. Sprinkle both sides of the fish with salt and pepper, squeeze with the lime juice, and the juice of half the lemon. When the pan is hot, place fish in the pan and cook for 2 minutes, lower heat to medium and cook an additional 3 minutes. Meanwhile dice the shallots and the garlic and add them to the pan. Flip the fish and cook for 5 minutes. Cut the fish into 2 steaks for serving. Serve with a lemon wedge from the reserved lemon half.



Roasted Potatoes, Onions, and Turnips:
1/2 lb of red potatoes
1 large turnip, peeled
1 large onion
2 cloves of garlic
1 tsp of salt
1 tsp of pepper
1/2 tsp of chili powder
2 tbsp of olive oil

Pre-heat the oven to 375 degrees. Cut the potatoes, turnip, and onion into large bite size pieces. Lightly grease a small casserole dish and put veggies in it. Mince the garlic. Add the garlic, salt, pepper and chili powder to the dish and toss together. Sprinkle with olive oil and toss until everything is coated. Bake until potatoes are tender on the inside and crisp on the outside, about 35 minutes, depending on the cut of your veggies.

Happy Eating.