Swordfish Milanese – Easy, Savory, and Delicious!

Picture of Swordfish Milanese

Swordfish Milanese

Looking to eat more fish?  Looking for a new way to prepare your home-cooked fish dinner?  You’re gonna love this – Swordfish Milanese – and it couldn’t be easier!  Using a kitchen mallet (or a rolling pin,) lightly pound swordfish steaks to about 1/2 inch.  Lightly salt and pepper, dip in egg, seasoned (Panko) breadcrumbs, then quickly fry in a drizzle oil, a few minutes on each side.  That’s it – serve with a side of arugula with a light lemon vinaigrette.  That’s what’s for dinner!  Buon appetito!

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Christmas Eve Tradition

Two years in a row is the start of a tasty tradition – swordfish for Christmas Eve dinner!  If you’re a regular reader of this blog, you know I’m a big fan of Ina Garten, The Barefoot Contessa, and the dinner we enjoyed last night came straight from Ina!  (I wonder if I’m her biggest fan??)

Sicilian Swordfish and Baked Polenta with Mushrooms and Blue Cheese

Sicilian Swordfish_Baked Polenta

Sicilian Swordfish_Baked Polenta

Sicilian Swordfish:  Pat dry, light olive oil, kosher salt, and pepper.  Sear a couple of minutes each side on a hot grill.  Remove to a platter, poke all over each piece with the tines of a fork, then drizzle lemon vinaigrette over each piece, cover with aluminum foil to rest for 5 minutes.

(Lemon Vinaigrette:  Olive Oil/Fresh squeezed lemon juice [2/1], pinch each of salt, pepper, red pepper flakes and a teaspoon of dried oregano [or two teaspoons of fresh chopped.)

To serve – place one piece of swordfish on each plate, top with arugula, and drizzle with a couple of spoonfuls of the lemon vinaigrette fish sauce.  Top with some grated lemon zest.

Baked Polenta with Mushrooms and Blue Cheese: Start by cleaning (soft wet cloth) medium or large size Portobello mushrooms (6-8).  Place on sheet pan (top side down,) drizzle with olive oil, balsamic vinegar, kosher salt, and pepper.  Bake for 20 minutes at 400F until tender, then set aside.

Bring 2 cups half-half and 2-1/2 cups chicken stock to a boil.  While whisking constantly, sprinkle 3/4 cup fine cornmeal into boiling liquid.  Continue stirring (almost constantly) with a wooden spoon until creamy consistency (6-8 minutes.)  Off the heat, stir in 1/4 cup Mascarpone cheese.  Pour polenta into a baking dish (medium size) and top with mushrooms (top side down.)  Finish with 1/2 cup Gorgonzola cheese, sprinkled all over the top.  Bake at 375F for 25-30 minutes until a bit bubbly and starts to turn golden brown.  Let rest for a few minutes – and enjoy!

This was my first attempt at making polenta at home – and aside from the constant attention to stirring (similar to making risotto,) it’s so easy.  Once you achieve a creamy consistency, you could add in grated Parmesan cheese or any other element of flavor as you wish.

I hope you’ll try one of these delicious recipes yourself.  My point in sharing some recipes that aren’t my original creation is to provide pairing ideas, to let you in on easy delicious meals you can replicate in your own kitchen, and to open the door to your own creativity by starting with a published recipe – then making it your own!  Buon Appetito!

 

 

 

 

 

 

 


Grilled Swordfish – Light, Nutritious, Delicious!

Swordfish_Orzo_Delight

Swordfish_Orzo_Delight

Easy to prepare, light, delicious, satisfying, and nutritious!  This dinner can be on the table within 15 minutes!

Prep:  3/4 cup Orzo Pasta, 1/2 cup mixed chopped pitted olives, juice from half lemon, 1 TBSP (each) Butter and Olive Oil, 1/2 cup chopped unsalted roasted pistachios (or I used roasted/unsalted sunflower seeds), 2 Swordfish Steaks (lightly olive oil, salt, pepper).

Bring enough salted water to a boil  to cook pasta.  Light the grill or heat a grill pan (medium-high).  Cook pasta for about 8-9 minutes (to your liking.)  At the same time, grill swordfish , turning once.  When pasta is to your liking, drain and return to pan.  Stir in the butter, olive oil, olives, and lemon juice (salt/pepper to taste.)  Remove swordfish from grill and lightly cover with aluminum foil to let rest for a few minutes.

Stir the chopped nuts/seeds into the Orzo pasta mixture and plate up along with the swordfish.  Top with a lightly dressed arugula salad (juice from half lemon, light olive oil, salt, pepper.)

So easy, so delicious.  Enjoy!  Buon Appetito!