Monday, April 22, 2013



Tonight's dinner. Zing swordfish, steamed little-necks and buttery zucchini

It was Hubby's birthday this week-end and since he begged me for my scrumptious German's chocolate cake, I could not resist him. Also I could not resist the cake. I'm fighting these conflicting feelings but deep down, the reasonable Julie is winning. I had a small piece, of MY own, home made cake. Not some store-bought horror. I know how much sugar and flour I put into it and the size of cake I had wasn't gargantuan like it used to be. And now the leftovers are sitting in my fridge and they aren't calling my name. So in and all, I came on top. I simply refuse to call it cheating, why, because this is my life, it's not a get-skinny quick gimmick. A year ago now, I turned my back on the food life we had and never looked back. We had pizza once in a while, I took a few bite of cakes at Christmas, skipped my own birthday cake without any sorrow and last week-end, I had cake. This is my life.

Now cheating would be diving head first into a pile of jelly beans! My teeth ache just from thinking about it, that's the kind of things I would regret horribly. Live without regrets, said a wise man. A hard task but once that opens the doors to happiness.

Speaking of happiness, swordfish was on sale. What a wonderful change from CHICKEN. A nice quick marinade, at room temperature, that will leave your mouth with a happy feeling.

Chili Paste, is there anything you can't do?

Feeds 2
Marinade time: 20mins
Cooking time: 10 minutes

2 Swordfish steaks, about 1 ½ lb pound total
¼ c of olive oil
1 tbsp chili paste (sambal oelek)
1 tbsp rice vinegar
1 tbsp lime juice
1 tbsp fresh cilantro
2 cloves of garlic, minced
1 tsp salt
1 tsp fresh ground pepper


Mix all your ingredients together.
Marinade the fish at room temperature for 20 minutes.
Light up your grill on medium-high heat.
Cook the steaks for 5 minutes on each sides.

 Now I don't have a grill, I use a cast-iron grill pan that does “just as well”.

Notice the air quotes? Yes I mustard-gased myself in my small apartment because of the chili paste. If you cook this on stove top, make sure you have a good ventilation. Also you could cook it under the broiler for maybe 4 minutes per sides no more, depending how thick your steaks are.

With tears in my eyes,

Hungry Julie


  1. This looks delicious and the ingredients sound like they'd blend nicely. I'll try this, though I doubt I can get swordfish in my small city. Will have to try it on another type of fish I think.

    1. Any type of white fish would do it think. Cod and haddock for example.