FRIDAY NIGHT FISH FEAST ~ MEDITERRANEAN SWORDFISH / LEMON COUSCOUS / FRESH BEET SALAD

SPRING HAS SPRUNG!

Gardening note: Time to fertilize emerging perennials.

~ Hyacinth

____________________

MEDITERRANEAN SWORDFISH

~ adapted from Southern Living

(tilapia or grouper would also be good but will cook quicker)

4 (8-oz) swordfish steaks (3/4 to 1-inch thick)

1 chopped Vidalia onion

1 Tbsp. extra-virgin olive oil

sea salt & freshly cracked pepper to taste

1/2 cup dry white wine

1/4 cup chopped pimento-stuffed olives

1/4 cup chopped Kalamata olives

1 Tbsp. drained capers

4 seeded and diced plum tomatoes

1/4 cup chopped fresh parsley

Preheat oven to 400-degrees.
Saute onion in olive oil until limp. Add garlic, salt & pepper and cook 1 minute. Reduce heat and add wine, olives, and capers. Pour into baking dish.
Sprinkle fish with salt & pepper and place over sauce. Bake, covered for 20-25 minutes or until fish flakes. Sprinkle with tomatoes & parsley. Serve on plate with Lemon Couscous and Fresh Beet Salad.

~ Today's tulip

________

LEMON COUSCOUS

2 (5.4 oz.) packages toasted pinenut couscous mix

2 cups organic chicken broth

1 Tbsp. grated lemon rind

1/3 cup fresh lemon juice

1 Tbsp. unsalted butter

2 Tbsp. chopped fresh parsley

1/3 cup diced red pepper

Combine broth, lemon rind, lemon juice, seasoning packet from couscous mix, and butter. Bring to boil and stir in couscous. Cover, remove from heat, and let stand 10 minutes.
Stir in parsley and bell pepper.

~ Warmed by the sun

________________

FRESH BEET SALAD

~ rub hands with salt to remove red stain from beets

6 medium beets

2 Tbsp. red wine vinegar

1 Tbsp. extra-virgin olive oil

1 minced clove garlic

2 tsp. sugar

1/4 tsp. coarse salt

1/4 tsp. freshly cracked pepper

2 Tbsp. chopped flat-leaf parsley

Mixed spring greens

Cover beets with water and bring to boil. Reduce heat and simmer 30 minutes or until tender. Drain, cool, and peel beets. Cut into wedges.
Whisk together vinegar, olive oil, garlic, sugar, salt & pepper. Ad Beets and toss to coat. Sprinkle with parsley and serve over mixed greens.

Comments

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

THE VILLAGE VOICE

Search This Blog