FRIDAY NIGHT FISH FEAST 'SIMPLY LOVELY' ~ SWORDFISH STEAKS with MANGO SALSA / COCONUT POUND CAKE

"Life is really simple, but we insist on making it complicated. "

~Confucius

~ A simple life

(and complex name)

Hybrid Tuberous Begonia
French name : Bégonia tubéreux
Latin name (genus) : Begonia hybrides Tuberhybrida
Botanical family : Begoniaceae

SWORDFISH STEAK with MANGO SALSA

~ simply easy and 'divine'

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4 6-8 oz. swordfish steaks (or tuna)

2 Tbsp. extra-virgin olive oil

coarse salt & freshly ground pepper to taste

2 ripe mango, peeled and cut into chunks

1 bunch chopped green onions

6 Tbsp. chopped fresh cilantro

juice and zest of 1 fresh lemon or lime

1 tsp. red pepper flakes

• Preheat grill. Brush swordfish or tuna steaks with olive oil and salt & pepper.
• Combine mango, green onions, cilantro, fresh lemon or lime, and pepper flakes. Let stand at room temperature at least 10 minutes while prepping dinner.
• Grill 3-4 minutes per side depending on thickness. Serve with favorite seasonal vegetables.

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COCONUT POUND CAKE

~ Simply delicious

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1 cup unsalted butter

3 cups sugar

6 large eggs

3 cups flour

1/4 tsp. baking soda

1/4 tsp. salt

8 oz. sour cream

1 cup coconut

1 Tbsp. vanilla

• Preheat oven to 350-degrees. Spray bundt pan with Pam and set aside.
• Mix butter, sugar and eggs until creamy.
• In separate bowl, combine flour, baking soda, and salt. Add to creamy mixture.
• Combine sour cream, coconut and vanilla and mix well. Add to creamy mixture and pour into prepared pan. Bake for 1 hour to 1 hour 10 minutes. Test center before removing from oven. Let rest 10 minutes, flip, and cool. Yummy with rich vanilla bean ice cream.