Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Tuesday, November 22, 2011

Two Fishes Two Ways!

Have been so busy lately with cooking jobs that my fridge has been so full without any room for anything for us. We had hot dogs, frozen pizzas and chick-fill-a for the last few days and no good food! Found a piece of Salmon fillet and 2 Swordfish Steaks in the freezer and decided that would be our meal today! Made slaw, rice, roasted cauliflower and marinated grape tomatoes to go with it. Cooked them both different ways. We had Grilled Swordfish Steaks with Caper. Lemon and Thyme Butter and Salmon with Lemon, Butter and Fresh Dill en Papillote.
If using frozen fish like i did, remove fillets from vacuum sealed packages and place them on a plate, cover with plastic film and thaw in refrigerator overnight.

2 swordfish steaks
1 tablespoon olive oil
salt and pepper
fresh lemon juice, from 1 lemon
3 tablespoons salted butter, room temperature
1 teaspoon chopped parsley
zest from lemon used on fish
1 1/2 teaspoon capers, finely chopped

In a small bowl, whisk together olive oil, lemon juice and salt and pepper to taste. Brush over fillets and refrigerate for 15 minutes.
Prepare the butter by mixing all ingredients together. Refrigerate until ready to serve.
Preheat outside grill to high or if you are cooking it inside, heat up your grill pan with a drizzle of oil. Cook the swordfish steaks for 3 minutes per side. Serve hot with a scoop of butter on top and fresh lemon.

Roasted Cauliflower:

1 cauliflower, cut into small pieces
2-3 tablespoons olive oil
salt and pepper
2 tablespoons of capers

Preheat oven to 350F.
in a mixing bowl, toss cauliflower, olive oil, salt, pepper and capers. Pour into a baking dish and cook in preheated oven for about 45 minutes, until lightly browned. You will need to toss it over every 15 minutes. Serve warm.

Salmon with Butter, Fresh Dill and Lemon en Papillote:

1 medium fillet of salmon, which i cut into 3 sections
1 lemon, juiced
3 tablespoons butter
salt and pepper
fresh dill
parchment paper

Preheat oven to 350F or outside grill to medium.
Lay large piece of parchment paper on countertop. Place salmon fillets on top. Squeeze lemon juice all over the fish. Sprinkle salt and pepper. Place 1 tablespoon of butter on top of each section and fresh thyme on top. Close paper securing that steam will not escape when cooking. Cook for 5 minutes on grill with the lid closed or about 7 minutes in the oven for medium rare. Cook longer for desired doneness.

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