WHAT’S FOR DINNER? was originally published on Food and Fond Memories on November 10, 2009 by sandy axelrod 1 Comment (Edit)
What’s For Dinner?
After a busy weekend I love to stay in on Mondays and work at home. I am a retired caterer who still loves to cook. But I am also a jewelry artist and I spend quite a bit of my time creating new one of a kind designs. I probably should be out trying to sell my pieces but I put so much of myself into them that they are hard to part with. Anyway I digress. Monday is the day that I really don’t want to leave the house so that means that dinner is composed of items in my fridge, freezer and pantry. I try to keep these will stocked but sometimes it’s a challenge to come up with dinner. Last night was one of these times. I had beautiful swordfish filets in the freezer so I started there. I had made a salsa verde last week from Molly Wizenberg’s “A Homemade Life” (great book by the way) to go along with her caramelized cauliflower. They were both delicious and I decided that the salsa would be great with my citrus seasoned swordfish. Along with that I made coconut rice the easy way, but what else could I make to go with. I scoured my veggie drawer. Perhaps braised fennel? Nope only one rather small fennel bulb so that wouldn’t work. All I could come up with was a bag of Organic carrot chips. Baby carrots would have been better but the slices would do in a pinch. When all was said and done, or rather eaten, it turned out to be a delicious dinner.
PrintCitrus Seasoned Swordfish
A meaty juicy swordfish steak to please even a meat and potatoes palate!
- Total Time: 0 hours
- Yield: 2 servings 1x
Ingredients
2 swordfish steaks, 1/2 lb. each, rinsed and patted dry
Baron’s Savory Secrets Lemon Herb with Thyme*
Borsari Citrus Seasoning Salt*
1 tbsp. Key Lime Oil*
Instructions
Place about 1 tbsp. of the Key Lime Oil in a heavy non-stick saute pan. Heat over medium high heat till shimmering. Sprinkle one side of swordfish generously with both seasonings and place seasoned side down in hot pan. Cook 2-3 minutes and before flipping over to other side generously season. Flip and cook another 2-3 minutes depending on thickness of fish until completely cooked through. Serve with Salsa Verde. Recipe can easily be doubled but don’t crowd pan when cooking fish. Either use to pans or cook the fish in batches.
Notes
This is really awesome with the Salsa Verde and served with The Easiest Coconut Rice and Gingered Carrots. All of the recipes are included in this post. Enjoy!
- Prep Time: 1 minute
- Cook Time: 4-6 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: American
Salsa Verde
An herbaceous sauce that is good on almost everything!
- Total Time: 5 minutes
- Yield: 1/2 cup 1x
Ingredients
2–3 tbsps. chopped fresh cilantro
2–3 tbsps. chopped fresh italian parsley
3 lg. cloves garlic, minced with a pinch of kosher salt
pinch of chili d’arbol
juice of 1 1/2 limes
2–3 tbsps. extra virgin olive oil
Instructions
Mix first 5 ingredients in a bowl and whisk in olive oil until thickened. Adjust seasoning to taste.
Notes
A good one to keep in your back pocket because it’s so good with any protein.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Whisking
- Cuisine: American
The Easiest Coconut Rice Ever
The title says it all!
- Total Time: 6 minutes
- Yield: 2 servings 1x
Ingredients
1/2 cup packed shredded coconut
1 package Uncle Ben’s Jasmine Ready Rice for the microwave
Instructions
Toast coconut in a medium sized non-stick pan over medium heat. Stirring often until brown and crispy, about 2-3 minutes. Follow instructions for microwave on back of Ready Rice package. When finished tear open package and mix into coconut. Serves 2. You could also use Brown Rice or Basmati Rice.
- Prep Time: 1 minute
- Cook Time: 5 minutes
- Category: Sides
- Method: Microwave
- Cuisine: Asian
Candied Ginger Carrots
- Total Time: 9 minutes
- Yield: 2 servings 1x
Ingredients
1 1/2 cups sliced Organic Carrot Chips (or baby carrots)
1 tbsp. dark brown sugar
1 tsp. ground ginger
1/2 cup dry white wine
pinch of salt
2 tsps. butter
Instructions
In small saucepan or saute pan place all ingredients and cover tightly with lid. Cook over medium heat until carrots are tender and sauce thickens, about 7 minutes. If sauce isn’t thick enough remove lid and allow to reduce further.
- Prep Time: 2 minutes
- Cook Time: 7 minutes
- Category: Sides
- Method: Sauté
- Cuisine: American
