HOW TO COOK SWORDFISH SALAD IN LETTUCE WRAPS
June 9, 2010 by Dr. Chang
Filed under Spices, Swordfish, Vegetables A-M
swordfish salad in lettuce wraps
Ingredients to cook Swordfish Salad in Lettuce Wrap
1 1/2 pounds swordfish steaks, 1-inch thick
24 kaffir lime leaves, fresh or dried
2 tablespoons fish sauce
1 tablespoon honey
1/2 teaspoon sambal
1/4 cup canola oil
2 lime, juiced
1 tablespoon Thai green curry paste
1/2 cup coconut milk
1/4 cup hand shredded fresh mint leaves
1/4 cup hand shredded fresh cilantro
1/4 cup chopped peanuts, divided
1 tablespoon black sesame seeds, divided
8 large butter lettuce leaves
2 Thai red chilies, diced
2 shallots, cut in rings & fried
4 wooden skewers, soaked in water for 1 hour
Procedures
Step 1 to cook Swordfish Salad in Lettuce Wrap
Cut Up the swordfish in two-inch cubes and thread to the skewers, alternating w/ the lime leaves. Lay the kebobs in a shallow non-aluminum pan.
Step 2 to cook Swordfish Salad in Lettuce Wrap
In a bowl, whip unitedly withsambal, oil, fish sauce, honey, & the juice of 1 lime. Pour Out the marinade over the swordfish & let marinate for one hour. Ignite a ridged grill pan (or barbeque) ’til really hot.
Step 3 to cook Swordfish Salad in Lettuce Wrap
Take Away the swordfish skewers from the marinade and grill around 4 mins. per side. See not to overcook so that the fish remains moist.
Step 4 to cook Swordfish Salad in Lettuce Wrap
In a mixing bowl, whisk together coconut milk, curry paste, remaining lime juice, mint, cilantro, 2 tablespoons peanuts, and half tablespoon sesame seeds. Season with salt & pepper.
Step 5 to cook Swordfish Salad in Lettuce Wrap
Take Away the swordfish from the skewers & break up in bite-sized pieces; discard lime leaves. Toss the swordfish in the curry mix.
Step 6 to cook Swordfish Salad in Lettuce Wrap
To eat, spoon the swordfish chunks in the lettuce leaf and top w/ unconsumed peanuts, sesame seeds, diced chiles and fried shallots.
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HOW TO COOK CRISPY CALAMARI AND SWORDFISH WITH AN OLIVE TOMATO SAUCE
CRISPY CALAMARI AND SWORDFISH WITH AN OLIVE TOMATO SAUCE
Ingredients to cook CRISPY CALAMARI AND SWORDFISH WITH AN OLIVE TOMATO SAUCE
2 tablespoons olive oil
1/2 cup chopped onions
Salt and red pepper
1 tablespoon chopped garlic
2 cups peeled, seeded and chopped Italian plum tomatoes
1/2 cup pitted & halved black Greek olives
1/3 cup halved green pimiento-stuffed olives
1 cup dry white wine
1/4 cup chopped fresh basil leaves
1 pound fresh calamari (squid)
1/2 cup buttermilk
1 cup masa flour
1 cup all-purpose flour
Creole seasoning
Cooking Oil
4 fresh swordfish steaks (around 6 ounces to each one)
2 cups creamy polenta, hot, recipe follows
1 tablespoon finely chopped fresh parsley leaves
Instructions
Step 1 to cook CRISPY CALAMARI AND SWORDFISH WITH AN OLIVE TOMATO SAUCE
In a nonreactive saucepan, over moderate heat, add one tablespoon of the oil.
Step 2 to cook CRISPY CALAMARI AND SWORDFISH WITH AN OLIVE TOMATO SAUCE
When the oil is hot, sum up the onions. Flavour W/ salt & crushed red pepper. Cooked for one minute.
Step 3 to cook CRISPY CALAMARI AND SWORDFISH WITH AN OLIVE TOMATO SAUCE
Stir in the garlic, tomatoes and olives. Season with salt & crushed red pepper. Stay to saute for one minute. Stir in the wine & take to a boil.
Step 4 to cook CRISPY CALAMARI AND SWORDFISH WITH AN OLIVE TOMATO SAUCE
Shorten the inflame to moderate low and simmer for 5 mins. Straight before serving stir in the basil & savor for seasoning. Preheat the fryer.
Step 5 to cook CRISPY CALAMARI AND SWORDFISH WITH AN OLIVE TOMATO SAUCE
Utilizing a sharp knife, slice up the calamari, horizontally until slim rings, about 1/8-inch thick. Place the calamari in a mesh strainer and allow to thaw. Flavour the calamari W/ salt. In a bowl, merge the flours. Season the flours W/ Creole flavouring.
Step 6 to cook CRISPY CALAMARI AND SWORDFISH WITH AN OLIVE TOMATO SAUCE
Dip calamari in the buttermilk and drag in the seasoned flour, covering entirely. Heat the oil and fry the calamari in batches until golden brown. Move Out & drain on paper towels. Flavour W/ Creole flavouring.
Step 7 to cook CRISPY CALAMARI AND SWORDFISH WITH AN OLIVE TOMATO SAUCE
Flavour the swordfish with Creole seasoning. In a huge saute pan, on moderate inflame, add the remaining tablespoon of oil. When the oil is hot, sum up the swordfish. Sear the fish for three minutes on each side for average rare.
Step 8 to cook CRISPY CALAMARI AND SWORDFISH WITH AN OLIVE TOMATO SAUCE
Remove the steaks from the cooking pan & put aside. To serve, mound the polenta in the middle of each serving plate. Spoon the sauce around the polenta.
Step 9 to cook CRISPY CALAMARI AND SWORDFISH WITH AN OLIVE TOMATO SAUCE
Set each steak at once over top of the polenta. Sprinkle the calamari on the entire plate. Garnish W/ parsley.
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HOW TO COOK GRILLED CAPONATA AND SWORDFISH
June 8, 2010 by Dr. Chang
Filed under Seafood, Swordfish, Vegetables A-M, Vegetarian
GRILLED CAPONATA AND SWORDFISH
Grilled Swordfish:
4 swordfish steaks, 8 ounces each
Olive oil
Salt & ground pepper
Grilled Caponata, recipe follows
Step 1 to cook Grilled Caponata and Swordfish
Warmth grill to high. Brush swordfish over both faces with oil and season with salt & pepper. Grill for 3-4 mins. per side for moderate-well doneness.
Step 2 to cook Grilled Caponata and Swordfish
Remove from the grill and top w/ some of the Grilled Caponata. Serve.
Grilled Caponata:
1 moderate eggplant, sliced lengthwise
1 large red onion sliced into 1/4-inch thick slices
4 plum tomatoes, halved
Olive oil, for brushing vegetables, plus 1/2 cup
Salt & freshly ground pepper
1/4 cup green olives, chopped
2 tablespoons capers, drained
1/4 cup golden raisins, plumped in hot water and drained
2 tablespoons pine nuts, toasted
3 cloves garlic, finely chopped
Pinch red pepper flakes
1/4 cup red wine vinegar
2 teaspoons honey
3 tablespoons finely chopped flat-leaf parsley
Step 1 to cook Grilled Caponata and Swordfish
Heat grill to high. Brush eggplant, onion pieces, and tomatoes with olive oil and season with salt and pepper, to savor.
Step 2 to cook Grilled Caponata and Swordfish
Grill the eggplant for six-eight minutes per face until golden brown & cooked through. Grill the onions for 3 to 4 minutes every side until golden brown and just cooked through. Grill the tomatoes for 2 mins. every side until charred & slightly soft.
Step 3 to cook Grilled Caponata and Swordfish
Take Away the veggies from the grill & cut into 1/2-inch dice.
Step 4 to cook Grilled Caponata and Swordfish
Place the vegetables in a average bowl and add the olives, capers, raisins and pine nuts. Combine together the garlic, red pepper flakes, vinegar, and honey in a little bowl. Season w/ salt and pepper, to savor. Slowly whisk in around 1/2 cup olive oil until dressing is emulsified.
Step 5 to cook Grilled Caponata and Swordfish
Pour the dressing on the veggies, add the parsley and toss, and let stand at room temp. for around 30 minutes before serving.
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HOW TO COOK GRILLED SWORDFISH WITH TOMATO AND CAPER SAUCE
June 8, 2010 by Dr. Chang
Filed under Seafood, Spices, Swordfish, Vegetables N-Z
GRILLED SWORDFISH WITH TOMATO AND CAPER SAUCE
Ingredients to cook Grilled Swordfish with Tomato and Caper Sauce
1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb)
3 tablespoons good olive oil
1 teaspoon minced garlic
28 ounces canned plum tomatoes, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons chicken stock
2 tablespoons good dry white wine
1/2 cup chopped fresh basil leaves
2 tablespoons capers, drained
1 tablespoon unsalted butter
4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds)
Fresh basil leaves
Procedures
Step 1 to cook Grilled Swordfish with Tomato and Caper Sauce
For the sauce, cook the onions and fennel in the oil into a large saute pan on medium-low ignite for ten mins, ’til the veggies are soft.
Step 2 to cook Grilled Swordfish with Tomato and Caper Sauce
Add the garlic and cook for 30 bits. Sum Up the drained tomatoes, squeezing them in the pan w/ a fork, plus the salt & pepper.
Step 3 to cook Grilled Swordfish with Tomato and Caper Sauce
Boil on soft heat for fifteen mins. Add the chicken stock & white wine and simmer for ten more mins to shorten the liquid. Add the capers, butter and basil and cook for One minute more.
Step 4 to cook Grilled Swordfish with Tomato and Caper Sauce
Ready a grill w/ hot charcoals.
Step 5 to cook Grilled Swordfish with Tomato and Caper Sauce
Brush the swordfish with olive oil, and sprinkle w/ salt and pepper. Grill over full heat for 5 mins on every side until the middle is no longer raw. Don’t overcook.
Step 6 to cook Grilled Swordfish with Tomato and Caper Sauce
Put the sauce on the bottom of a plate, set up the swordfish on top, & put basil leaves. Serve hot or at room temperature.
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HOW TO COOK CRUSTED SWORDFISH WITH LEMON AND HERB
CRUSTED SWORDFISH WITH LEMON AND HERB
Ingredients to cook Crusted Swordfish with Lemon and Herb
2 teaspoons chopped lemon zest
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chervil
1 teaspoon cracked black pepper
2 teaspoons Dijon mustard
Salt and pepper
2 (6-ounce) swordfish steaks
1 tablespoon vegetable oil
2 cups cleaned fresh arugula leaves
2 tablespoons olive oil
Directions
Step 1 to cook Crusted Swordfish with Lemon and Herb
In a bowl mix the parsley, dill, lemon zest, chervil, and black pepper.
Step 2 to cook Crusted Swordfish with Lemon and Herb
Season the fish with salt and pepper, and then lightly brush with Dijon mustard on 1 side.
Step 3 to cook Crusted Swordfish with Lemon and Herb
Firmly press the mustard coated side of the swordfish in the lemon-herb combination.
Step 4 to cook Crusted Swordfish with Lemon and Herb
In a frying pan (preferably non-stick) heat vegetable oil.
Step 5 to cook Crusted Swordfish with Lemon and Herb
Position fish, surfaced face down into the hot oil. Make for 4 minutes, ’til the crust turns golden.
Step 6 to cook Crusted Swordfish with Lemon and Herb
Flip and keep to cook for three more mins..
Step 7 to cook Crusted Swordfish with Lemon and Herb
Meantime, in a bowl toss the arugula withw/ 1 teaspoonful olive oil, & flavour w/ salt and pepper, & then divide ‘tween 2 plates.
Step 8 to cook Crusted Swordfish with Lemon and Herb
Position the swordfish onto the arugula, moisten w/ the unconsumed olive oil.
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HOW TO COOK SWORDFISH KABOBS WITH CHERRY TOMATOES AND RED ONIONS
June 8, 2010 by Dr. Chang
Filed under Herbs, Spices, Swordfish, Vegetables N-Z
SWORDFISH KABOBS WITH CHERRY TOMATOES AND RED ONIONS
Ingredients to cook SWORDFISH KABOBS WITH CHERRY TOMATOES AND RED ONIONS
2 pounds of swordfish cut into 1-inch cubes
1 lemon, zested
1 lime, zested
1 orange, zested
2 ounces olive oil
1 tablespoon ground coriander
2 tablespoons chopped flat leaf parsley
1 teaspoon kosher salt
3 Hungarian hot peppers
1 red onion
12 cherry tomatoes
Directions
Step 1 to cook SWORDFISH KABOBS WITH CHERRY TOMATOES & RED ONIONS
Set swordfish in a non-reactive container.
Step 2 to cook SWORDFISH KABOBS WITH CHERRY TOMATOES & RED ONIONS
Whisk together zest, olive oil, coriander, herbs and salt. Pour Out marinade on swordfish & let marinate in refrigerator for 8 hours.
Step 3 to cook SWORDFISH KABOBS WITH CHERRY TOMATOES & RED ONIONS
Slice peppers & onions into an inch squares. Skewer your ingredients rotating them 1 at time, 1st the swordfish, then a pepper square, then by a chunk of onion, and a cherry tomato.
Step 4 to cook SWORDFISH KABOBS WITH CHERRY TOMATOES and RED ONIONS
Sweep with marinade & grill for about two minutes on each side.
