Tag: Swordfish

Marinated Swordfish

NOTE: I was sent Carthage Co.‘s Dadasi Dinner Plate in order to write this post with a recipe for Marinated Swordfish. Opinions are mine alone.

Unsurprisingly, I have quite the affinity for dishware. I especially love plates, bowls, and platters that are matte (they present and photograph beautifully!) No matter how pretty dishware is, I still need it to work for my lifestyle, so I look for options that are microwave and dishwasher safe as well.

I was recently introduced to Carthage Co., which offers exquisite, ethically-sourced pottery made by Tunisian artisans, including plates, glasses, pitchers and serving-ware. The best part? This artisan stoneware is both attractive and affordable, plus its dishwasher and microwave safe! Named after the ancient city of Carthage that once served as a connecting point of Mediterranean trade, the Carthage Co. mission is to provide a valuable point of connection that starts in Tunisia and ends at your dinner table. The company works to honor and empower Tunisian artisans and create jobs in the U.S., partnering with local manufacturers that employ and empower their communities with dignity and equity.

source: Cathage Co.

I immediately gravitated toward their Dadasi collection, which is even more beautiful in person. I personally love the basalt color, it really make the food served on it pop!

I wanted to show off my snazzy new plate with a recipe that’s really become a staple in my household: Marinated Swordfish, served over rice with sautéed baby bok choy. I’m not going to pretend it’s the prettiest recipe, but it sure looks nice on the Dadasi plate, doesn’t it? It’s amazing what a difference a good looking plate can make to the presentation of a meal!

This recipe requires very little hands-on time, but you do need to allot some time for the swordfish to marinate.

Ingredients:

  • 1/4 cup low sodium soy sauce (or coconut aminos/tamari to make gluten free)
  • 1/4 cup white wine vinegar
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  •  1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 swordfish steaks
  • 2 tablespoons sesame oil, divided
  • 1 cup cooked rice
  • 4 baby bok choy
  • salt and pepper, to taste
  • fresh parsley, chopped, for garnish (optional)

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Swordfish with Macadamia Nut Crust and Papaya Salsa

I can’t say that I know much about Hawaiian food, past that I assume is it fish-heavy and influenced by tropical and Asian/Polynesian flavors (with their favorite canned meat, Spam, sprinkled in, of course). So when I was given the opportunity to review Tommy Bahama‘s FLAVORS of ALOHA: Cooking with Tommy Bahama (paid link), I was really curious to see what the cookbook had in store.

 

 

The cookbook is filled with quite the range of dishes, from appetizers to dessert. Written by Rick Rodgers, the cookbook transports you to Hawaii through 100+ island-inspired recipes including:

  • Tuna Poke with Guacamole and Flatbread
  • Flavorful Ono Oxtail Soup
  • Saimin with Asian Chicken Broth (arguably Hawaii’s state dish)
  • Steamed Sea Bass with Ginger Dipping Sauce
  • Huli Huli Pork Tenderloin and Pineapple with Old-School Teriyaki Marinade
  • Pineapple Crème Brulee
  • Hibiscus Lime Cooler

 

 

The cookbook also contains little facts about Hawaiian culture and history as well as tips for eating, drinking, and “living the life,” FLAVORS OF ALOHA invites aspiring cooks of all abilities to embrace the Tommy Bahama spirit by taking an “island time” approach to cooking for family and friends. Plus the photos are gorgeous!

 

 

I wanted to use this opportunity to work with a seafood I rarely make (although I am absolutely going to have to make the Kona Flan in the near future!) and adapted the cookbook’s recipe for Mahi Mahi with Macadamia Nut Crust and Papaya Salsa to use swordfish instead.

 

Adapted from Flavors of Aloha, Cooking with Tommy Bahama

Ingredients:

Papaya Salsa:

  • 2 tablespoons fresh lime juice
  • 1 tablespoon light brown sugar
  • 1 tablespoon minced shallots
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon finely chopped crystallized ginger
  • 1 teaspoon Sriracha
  • 1 garlic clove, minced
  • 1 cup diced papaya

Swordfish:

  • 1/2 cup unsalted macadamia nuts
  • 1/2 cup panko breadcrumbs
  • 4 swordfish steaks, about 6 oz each
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large egg white
  • 1 tablespoon unsalted butter
  • 2 tablespoons vegetable oil

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Rigatoni with Halibut Tomato and Basil

This recipe for Rigatoni with Halibut Tomato and Basil is loosely adapted from Marc Vetri’s cookbook, Rustic Italian Food. Last Friday, I went to Vetri for the first time. And it was hands down the best meal I’ve ever had, both food and service. I was also so terribly awkward that I’m not quite over it. Marc Vetri is one stellar chef. He opened Vetri in 1998 and 14 years later continues to wow people with the food he turns out. I was swooning over each and every plate that came out. I brought my parents for their 30th anniversary and honestly, I feel like it ended up being as much a present to myself as it was for them (sorry mom and dad!).
Vetri even came over to our table, wished my parents a happy anniversary, and signed his cookbook for me! (This is the stage where I got truly embarrassing. I absolutely turned red during this encounter. Eep). So naturally, I can’t think of anything but those delicious meals. I decided to use a recipe from his cookbook, Rustic Italian Food. I ended up using Halibut because the store I was at was out of swordfish (boo).
Ingredients:
  • 1 (16 oz) box dried rigatoni
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 4 cloves garlic, smashed
  • 2 (12 oz) containers heirloom tomatoes, halved lengthwise
  • Salt and freshly ground pepper, to taste
  • 2 pound halibut, cut into large chunks
  • Juice of 1 lemon
  • 1/2 cup basil leaves, hand torn, plus additional basil leaves for garnish

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Grilled Rosemary Swordfish with Vegetable Couscous

I apologize for the lack of posts! Like many, I’ve spent the past week doing a whole lot of eating, but not necessarily cooking. My parents gave me a nifty panini pan for the stove which also doubles as a grill pan. I wanted to test it out, so I decided to try Cooking Light’s Rosemary Swordfish on Vegetable Couscous.
Ingredients (this makes one serving so multiply as needed):
  • 1 teaspoon olive oil’
  • 1 teaspoon minced fresh rosemary
  • 1 garlic clove, crushed
  • 1 (5-ounce) swordfish steak
  • 1/2 carrot, diced
  • 1/2 zucchini, diced
  • 3 Kalamata olives, pitted and roughly chopped
  • the juice of one lemon
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • Salt and pepper, to taste
  • 1/2 cup low sodium chicken broth
  • 1/4 uncooked couscous
  • Salt and pepper, to taste

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