I love cooking with Swordfish because you can make so many different, healthy and delicious dishes with it. Today I made a simple but yummy grilled swordfish with sautéd onions, yellow and orange peppers and cherry tomatoes on a flour tortilla topped with a squirt of lemon and salsa verde sauce. This is a satisfying meal without feeling guilty! Ingredients: Swordfish Steak 1.35lb-1.50lb (serves 3) Salt, Pepper and Garlic Powder to taste 1/2 of a yellow and orange pepper cut into thin strips 1/2 an onion cut into thin strips 6 (more or less) cherry tomatoes cut into quarters Flour tortillas Olive Oil (to drizzle on sword fish) Tools: Medium Iron Skillet Chef's Knife Cutting Board Season your swordfish with a drizzle of olive oil and then season with the salt, pepper and garlic powder. Repeat on the opposite side. Pre-heat your iron skillet to medium. Drizzle with Canola Oil and place your fish on to hot skillet. Cook on each side for about 5 minutes. You will know it's time to turn when the fish releases from the pan. While the fish is cooking, in another pan, sauté your onions and peppers until caramelized. Salt and pepper to taste. When the swordfish is finished cooking, let it rest a few minutes on a cutting board to retain juices and squeeze lemon on fish. Then slice into thin strips. Warm up your tortilla so its soft and flexible. Put your sliced swordfish on top then add your sautéd peppers and onions, and chopped tomatoes. Another squeeze of lemon and a drizzle of either fresh or store bought salsa verde.
Enjoy!
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