Ahhh Summer. Summer reminds me of new beginnings. Because, it seems like when the warm weather sets in, people want to renew themselves (at least I do). I begin to care now about what I want to put in my body, and what t do with my body. I want to walk a little more, and eat fresh!
Well, I was walking by the farmers market (honestly, can’t get any fresher than that). So, I was eyeballing the fresh fish. Unfortunately, it was almost the end of the day, and the guy was like: “we only have cod fish and swordfish”. I giggled, and told him “I Never made any of those.” However, I’m willing to give the swordfish a try.
After I asked his advice on how to make the swordfish fish because, I’m thinking 17th century England where, am I gonna have to challenge this swordfish to a duel 🤺 to cook it! But, he said swordfish is one of the easiest fish to cook. He advise sautéing it with butter, olive oil, and garlic. So, I’m like “I can do that!” And, his advice to took, glad I did, because it was easy and flavorful. The swordfish fish just absorbed the flavors I seasoned it with.
Ingredients for Swordfish
Swordfish 16 ounce
Red pepper flakes
Sazon compete seasoning
Fresh Garlic or garlic powder
2 ounces of Butter
2 ounces of olive oil
Salt and pepper as desired
How to make
Season fish with lemon, garlic, red pepper flakes, salt and pepper.
Pour olive oil and butter in pan, and let pan get hot. (Not crazy smoking). Cook fish about 4 minutes on each side. Maybe a little longer, or a little less, depending on weight of the swordfish.
Ingredients for Summer Salad
1/2 Red onion
1/2 a bunch of Cilantro
Half a can of pineapples
1/4 apple cider vinegar
1/4 olive oil
How to make
Some of the vegetables will be small to medium diced. Cut onion in half, then peel the skin back, so you’ll have several layer. Slice the onion in thin strips.
Cucumbers cut in half, scoop out seeds, and cut out as much flesh, but leave a little so the cucumber can then be sliced and cut in cubes.
Cilantro should be leafy, just cut the stems.
Radishes should be cut thin.
Mixed vegetables in a bowl.
For vinaigrette, whisk all ingredients in a measuring cup apple cider vinegar, olive oil, salt and pepper.
Mix with salad
I needed to add something to this salad to pump up the taste. I wanted something more than just a garden salad. I wanted it to represent summer. So, I added some sweet pineapples. And, yes I used canned pineapples because, I needed the sweet juice that a fresh pineapple wouldn’t give me for this recipe.
I added a little butter to the pan drippings, however, white wine can be used as well. Turn heat on low, and once it’s saucy spoon a little over the fish, for extra flavor.
This is a guilt free delicious dish! I certainly enjoyed it. If you make it, please let me know how it turned out. Just leave a comment.
Till next time!
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