|Fruits of my Garden 2013|
Fish is one of my favorite go-to in the summer. Fresh and simple and also loaded with omega-3s, which gives me beautiful smooth hair and also various health benefits but mostly my bootiful hair. Hubby asked for tuna but the sad-sack of tuna steaks that were offered at my local seafood market (13,99/lb) made me turn to the swordfish (14,99/lb) which was bright, shinny and delicious looking. Of course only AFTER I picked a two lb steak of swordfish did I see the fluffy and fat cod sitting there (9,99/lb) but I digress, I already had in mind what I wanted to make.
Teehee, the marinade is fairly simple and delicious, swordfish absorbs everything very quickly so the marinade only needs 20 minutes to activate. Now last time I mixed my vegetables and meat but I received suggestion to keep the proteins and the vegetables separated to help cooking more uniformly. So I tried that and it worked out great! No better than mixing the two but it was nicer that way, I think. Do as you wish, it's all good.
|Batman also loves swordfish|
Prep Time 20 minutes
Cooking Time 15 minutes
2 lbs swordfish, cut in cubes
1/4 cup of olive oil
1/4 cup of carb free soy sauce
1/2 tbsp chili paste
1/2 tsp salt
1 tsp fresh rosemary
1 tsp dry thyme
|Room Temperature marinade is fine if your AC is running|
Meanwhile heat the oven to 400F and soak your wooden skewers in water.
Skewer the meat on the sticks and place them suspended on a deep dish pan.
Bake for 15 minutes, basting mid-way through.
|The "suspended" grilling technique|
|Tasty, Healthy, Easy -> my favorite adjectives|