Category / Dinner

by susanb181

Carmelized Onion, Tomato, and Goat Cheese Tart

Baked tart of onions, tomatoes, and goat cheese won a pastry shell

Delicious vegetable tart with onions, tomatoes and goat cheese

Carmelized Onion, Tomato, Goat Cheese Tart

Every so often we crave something luscious and extra delicious. This tart fills the bill! It’s a bit decadent, but the ingredients are fresh and good. The pastry is thin, so not too many carbs if you stick to a moderate serving. I use store-bought organic pie pastry which states that 1/8 of a pie shell is 120 calories, and 13 gms. of carbs, so you can use that as a guide for your own diets.

Recently I learned a better way to carmelize onions from Cook’s Illustrated, a great cooking resource. One thing is to add water immediately to the onions before browning, and another tip is to add a Tbsp. of water mixed with 1/8 tsp. of baking soda at the end of the cooking process. More details in the “To Do” section below.

This is a great way to use cherry tomatoes from one’s garden, or a farmers’ market. You can use any tomatoes, of course, but the cherries look so pretty; plus we have an abundance of them this year, as I planted a lot while we are sheltering in place!

This tart is a big treat for guests as an appetizer, or as a lunch dish; (when we can have guests, with appropriate social distancing). And, of course, for you and your family. It’s become a favorite of ours. Hope it becomes yours too!

My thoughts and good wishes for you and your loved ones to stay healthy and stay calm.

INGREDIENTS

  • 1 store bought or homemade pie shell
  • 1-3 red and yellow onions, depending on size, (and/or leeks- optional), sliced through the root end to approximately 1” slices
  • 3/4 plus 1Tbsp. Water
  • 1/8 tsp baking soda
  • 1Tbsp. olive oil and oil spray
  • 8-10 cherry tomatoes, halved horizontally
  • 1/2 cup crumbled soft goat cheese
  • 2-3 tsps Minced thyme, basil, chives or any fresh or dried herbs ( if using dried- use 1tsp.)
  • salt or non salt seasoning to taste (add to the onions)

TO DO: (makes 6-8 servings)

1. For the onions: bring onions, 3/4 cup water, oil, to boil in a non-stick skillet over high heat, cover lightly, and cook until water evaporates, and onions start to sizzle, about 10 minutes. The water breaks down and softens the onions cell structure more evenly than dry heat.

Uncover, reduce heat to medium, cook and gently press onions down and brown them, making sure all surfaces are browned; about 10-15 minutes.

Combine baking soda and 1Tbsp. Water – add to onion mixture and cook, stirring constantly until solution is evaporated, about 1-2 minutes. (This baking soda speeds up the sugar conversion in the onions, without added sugar, as in many recipes.)

Either use right away, or keep in fridge up to 3 days.

2. Thaw pastry shell according to package directions, and spread onto a round pan or cast iron skillet, which has been sprayed on the pan’s surface. Note: this is the step that can take advance planning- it takes a couple of hours to thaw pie shell if frozen.)

3. Preheat oven to 425 degrees.

4.bake empty pie shell 7-8 minutes. Remove and let cool 5-10 minutes.

5. Spread onion mixture evenly onto pie shell, then spread goat cheese on the onions, and halved cherry tomatoes on top. Sprinkle herbs on top.

6. If using a pie pan, put on a baking sheet, and bake for 20-25 minutes, rotating 1/2 way through baking. (No need for baking sheet if using cast iron skillet.)

7. Put on rack and let stand 10-15 minutes. Slice and serve!

That’s it!

If for lunch, serve with a crisp green salad with a tart, lemony vinaigrette–see previous Salad posts for the vinaigrette recipe: https://wordpress.com/post/type2delicious.com/1075

Salad posts for the vinaigrette recipe: https://wordpress.com/post/type2delicious.com/1075

Enjoy!

 

www.type2delicious.com

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by susanb181

Easy Vegetable Lentil Soup

Easy Vegetable Lentil Soup

Sorry I haven’t written for a while. I had a total knee replacement and it’s taken a lot of time to recover.

Since now we’re all sheltering in place, The is a perfect recipe to have. It’s easy to make, with versatile ingredients, and makes a lot of food that can cover several meals, or eat some and freeze some.

Also, unlike dried beans of any sort, lentils don’t have to be soaked and cook quite quickly. They are tender in approximately one hour. Lentils are also very nutritious, low in carbs and fat and have lots of fiber.* You can add whatever vegetables you have in your larder, fresh, canned or frozen. We are very lucky to have access to fresh produce at this time, and I hope you do as well.

My thoughts and good wishes for you and your loved ones to stay healthy and stay calm.

INGREDIENTS

  • 16 oz. dried lentils, any type ( green, brown, pink)
  • At least 2cups liquid per cup of lentils—I use chicken or vegetable broth ( or more if the soup is drying out)
  • 1/3 cup dry red or white wine (whatever you’ve got)
  • large can (28 oz) diced tomatoes with juice
  • 3-4 carrots sliced
  • 2-3 celery stalks chopped
  • 1 medium onion, chopped
  • 3-5 cloves garlic, chopped (we love garlic- use less if you don’t )
  • 2-3 Tbsp. Olive oil
  • Salt or Salt free seasoning, and spices such as thyme; to taste
  • any other vegetables you like, such as green beans, zucchini, red or yellow peppers, peas etc. Canned or frozen are fine. (add additional liquid if adding vegetables)
  • optional: sliced cooked sausage or ham

TO DO: (makes a large pot of soup- enough for 6-8 servings)

1. In  a Dutch oven or 6 qt. pot, Sauté onions, celery, carrots in olive oil for 4-6 minutes.

2.Rinse lentils, and remove any that look shriveled or black.

3. Add lentils to pot. Add Tomatoes, liquids and garlic and other seasoning

4. Cook on stovetop for approx. 1hour, tasting for lentil and veggies tenderness

That’s it!

Serve With whole grain or whole wheat bread, and, as we usually have, a crisp green salad with a tart, lemony vinaigrette–see previous Salad posts for the vinaigrette recipe: https://wordpress.com/post/type2delicious.com/1075

Salad posts for the vinaigrette recipe: https://wordpress.com/post/type2delicious.com/1075

Enjoy!

*https://www.medicalnewstoday.com/articles/297638

www.type2delicious.com

by susanb181

German Tangy and Sweet Red Cabbage

My Grandma’s Sweet and Tangy Red Cabbage (Rote Kraut)

 

 

 

 

Bowl of Red Cabbage made with sugar and vinegar on a mosaic table My Grandma’s Sweet and Tangy Red Cabbage (RoteKraut) 

 

 

It’s that time of year again? Wow- so fast! This year we’re having Tday 1 early, a week before the actual day, as I’m having a knee replacement early December. It will be at our house again with my son Alex, his girlfriend Shannon, a few friends, and my son-in-law’s parents. (My son-in-law is in the Navy, stationed in Japan, with my daughter and our two grandkids. I’m making authentic German red cabbage. Actually, it was my son’s request–and I was happy to make the recipe. It’s very easy. The trick for the best results is to use no water, just red wine and red vinegar for the liquid. Also it does take a few hours to cook to the right tenderness and flavor, but is just as good if made in advance and reheated. In fact, that’s my favorite method.

When I have had red cabbage at most German-type restaurants I find it too sweet. The way my Grandma made it it is on the tangy side, with just a hint of sweetness, from the apples and sugar, (in this case, Xylitol. ( If you’ve been following my blog, you know that’s my preferred sweetener for low carb sweetening.) It’s such a great way to enjoy a dish that’s not often served, that is low carb, low calorie, and is full of flavor, fiber, and nutrition *.

 

Dining table with my son and his girlfriend at the end Thanksgiving2–my son and his GF at our table

GERMAN TANGY AND SWEET RED CABBAGE

INGREDIENTS

  • 1 red cabbage (size–your choice) this recipe is for about a 1-2 lb, cabbage
  • 1-2 apples,  sweet/tart, such as Pink Lady, or Pippin, cored and chopped (I do peel them, but leave some peel on)
  • 1-2 Tbsp. unsalted butter (the butter gives a smoothness to the result)
  • 1 cup dry red wine (use more if the cabbage is drying out)
  • 1/2 cup good quality red wine vinegar
  • 2-4 Tbsp. Xylitol –to taste
  • Salt or Salt free seasoning–to taste

TO DO: (serves 4-6 as a side dish or 2 with leftovers)

1. Remove cabbage outer leaves and inner core; chop cabbage into approx. 2 “ pieces

2. Core and peel apples, and chop into approximately 1/2″ pieces

3. Add all ingredients into a Dutch oven or 4 qt. pot.

4. Cook on stovetop for approx. 3-4 hours, tasting for sweet/tangy balance and tenderness

That’s it!

Serve as a side dish; and, as we usually have, a crisp green salad with a tart, lemony vinaigrette–see previous Salad posts for the vinaigrette recipe: https://wordpress.com/post/type2delicious.com/1075

Salad posts for the vinaigrette recipe: https://wordpress.com/post/type2delicious.com/1075

Enjoy!

*https://www.livestrong.com/article/272966-red-cabbage-nutrition-information/

www.type2delicious.com

by susanb181

Sirloin Steak with Red wine, Shallot and Chive Sauce

Sirloin steak in pan with garlic clovesRecently Rick and I had a delicious steak dinner, including this sauce recipe, that I’d had for many years but had forgotten. I was craving steak, especially as we don’t eat red meat very often; (unless we’re on a trip.) Luckily I found this recipe in a recipe box that I’ve had for about 40 years!

I mentioned this recipe to to a neighbor who requested it. She tried it with great success. I hope you do too!

Sirloin Steak with Red Wine, Shallot and Chive Sauce

1 lb. sirloin steak- 11/2 to 2” thick
2-3 Tbsp. Butter
1-2 Tbsp olive oil
1/2 cup shallots finely chopped ( or onion)
2-3 whole ( peeled) garlic cloves
1/4 cup finely chopped fresh chives* (reserve a few for garnish); if not available green onions are ok
3/4 cup red wine- (Cabernet or Zinfandel are my suggestion- they also go well with steak)
1Tbsp red wine vinegar

Salt and pepper to taste

Sizzle 1/2 of the butter and oil in a heavy (cast iron is good) skillet on med high heat.

Cook steak 6-8 minutes per side- (med rare); no turning
Put in warm oven ( 250)
Add rest of oil to drippings in pan
Add shallots, garlic cloves and chives; sauté 1minute
Add wine and vinegar; reduce for 1-2 minutes or so.
Add remaining butter and swirl.
Slice steak, (across the grain); serve sauce in a separate gravy dish or add sauce on top of each serving; garnish steak slices with fresh chives. Serve with brown rice or roasted sweet potatoes and of course, a green salad with vinaigrette.
Note: * chives are very easy to grow in pots or bed
  • Enjoy!

www.type2delicious.com

by susanb181

Knife Skills! A Class on Using Chef’s Knives Properly

Man and woman using chefs’ knives

Knife Skills! How to use knives properly

Learning how to improve my Knife Skills is one of the best things I have done as a cook.

Learning to properly use knives, especially chef’s knives, is a skill that every cook can use. I just returned from a long trip to Italy and France (plus a few stops in the Western Mediterranean). I’ll report on some of the places and foods in subsequent posts, but I thought this would be a good return info post as it’s a topic that’s so useful for all cooks.

The class was held at a local kitchen store in Santa Cruz, Toque Blanche, http://www.mytoque.com, a comprehensive source of all kinds of kitchen items, including a very good stock of knives, with a full range of types and brands. They also professionally sharpen knives for a reasonable fee.

5 Main “Never Do” Points

You may know these but they’re a good reminder:

1. Never put chef’s knives in the dishwasher; (most chef’s knives have wooden handles and the blades can be damaged).

2. Never use the blade to scoop anything off a cutting board- use the back of the knife.

3. Never use a chef’s knife on plastic or glass boards (they dull the blades). Composition/wood boards are best.

4. Never chop bones with a chef’s knife —it can chip the blade; (use a cleaver instead).

5. Never leave chef’s knives in a wet sink- some blades may rust. Wash and dry your knives after use.

Sharpening vs. Honing

Honing: This confused me for a long time. Actually, honing is the action using a honing stick or wand that is recommended every time you use a chef’s knife; just 2 or 3 slides on each side of the blade at approximately 15 degree angle will reform the metal. (I used to do this at a more extreme angle but have learned that is not correct). Some honing sticks have a guide that shows or guides the proper angle.

Sharpening: Sharpening is only necessary once or twice yearly. It is a process of grinding the blade and thus takes off some of the metal. It can be done with commercial sharpening equipment you can buy, or by professional knife sharpeners.

There are many types of chef’s knives, including stamped (blade is cut from a piece of metal and stamped out); forged, (made from a single bar of metal, heated and then pounded into shape- typically heavier and more sturdy then stamped knives, and has a wider lip, called a bolster, on the end of the blade where it meets the handle), Japanese knives (including Santoku, Gyuto), which have a different shape than Western chef’s knives. Chef’s knives range in length too, typically from 8” to 11”. My brother gave me the 11” ( Wusthof, a good brand made in Germany), which intimidated me at first but now I appreciate the length as I know better how to use it’s leverage for chopping.

Another important tip is to hold a knife by the bolster- and make sure you “claw” your other hand as you chop.

Holding a knife near the bolster

Properly holding a chef’s knife by the bolster ( the wide part between the handle and the blade)

 

 

This is just an overview of best knife practices- and that’s the main thing- practice!

Enjoy til next time!

Knife skills class- people using knives

Knife skills class- people learning to use knives properly

 

 

www.type2delicious.com

by susanb181

German Tangy and Sweet Red Cabbage

 

 

 

 

Bowl of Red Cabbage made with sugar and vinegar on a mosaic table My Grandma’s Sweet and Tangy Red Cabbage (RoteKraut) 

 

 

It’s that time of year again? Wow- so fast! This year we’re having Tday 1 early, a week before the actual day, as I’m having a knee replacement early December. It will be at our house again with my son Alex, his girlfriend Shannon, a few friends, and my son-in-law’s parents. (My son-in-law is in the Navy, stationed in Japan, with my daughter and our two grandkids. I’m making authentic German red cabbage. Actually, it was my son’s request–and I was happy to make the recipe. It’s very easy. The trick for the best results is to use no water, just red wine and red vinegar for the liquid. Also it does take a few hours to cook to the right tenderness and flavor, but is just as good if made in advance and reheated. In fact, that’s my favorite method.

When I have had red cabbage at most German-type restaurants I find it too sweet. The way my Grandma made it it is on the tangy side, with just a hint of sweetness, from the apples and sugar, (in this case, Xylitol. ( If you’ve been following my blog, you know that’s my preferred sweetener for low carb sweetening.) It’s such a great way to enjoy a dish that’s not often served, that is low carb, low calorie, and is full of flavor, fiber, and nutrition *.

 

Dining table with my son and his girlfriend at the end Thanksgiving2–my son and his GF at our table

GERMAN TANGY AND SWEET RED CABBAGE

INGREDIENTS

  • 1 red cabbage (size–your choice) this recipe is for about a 1-2 lb, cabbage
  • 1-2 apples,  sweet/tart, such as Pink Lady, or Pippin, cored and chopped (I do peel them, but leave some peel on)
  • 1-2 Tbsp. unsalted butter (the butter gives a smoothness to the result)
  • 1 cup dry red wine (use more if the cabbage is drying out)
  • 1/2 cup good quality red wine vinegar
  • 2-4 Tbsp. Xylitol –to taste
  • Salt or Salt free seasoning–to taste

TO DO: (serves 4-6 as a side dish or 2 with leftovers)

1. Remove cabbage outer leaves and inner core; chop cabbage into approx. 2 “ pieces

2. Core and peel apples, and chop into approximately 1/2″ pieces

3. Add all ingredients into a Dutch oven or 4 qt. pot.

4. Cook on stovetop for approx. 3-4 hours, tasting for sweet/tangy balance and tenderness

That’s it!

Serve as a side dish; and, as we usually have, a crisp green salad with a tart, lemony vinaigrette–see previous Salad posts for the vinaigrette recipe: https://wordpress.com/post/type2delicious.com/1075

Enjoy!

*https://www.livestrong.com/article/272966-red-cabbage-nutrition-information/

www.type2delicious.com

by susanb181

Summer Squash with Secret Sauce

I posted this last year but have had an abundance of squashes, so thought it is a good idea to post again. We’re still enjoying the last of the summer. (Actually, September/October is our real summer- June, July and August are usually foggy and cool here by the ocean); except this summer which was unusually warm— say global warming anyone?

A mix of squash, onion and ketchup sautéed in pan

Delicious sautéed squash and onion dish

Sautéed squashes and onion with ketchup

German Secret Sauce

Which brings me to this recipe for your remaining summer zucchini/squash harvest – plus what’s still available at farmer’ markets. You can use any type of soft skinned winter squashes just as well. This family favorite is a great side dish for roast chicken, broiled fish or almost anything you serve.

I first enjoyed this recipe when I was visiting my mom’s cousin Erica in LA in the eighties. My mom and her cousins Hans and Erica were born in Germany- escaped here during the war. Erica was an excellent cook. This dish surprised me as I had no idea that the “sauce” was nothing but ketchup, and that ketchup is a mainstay of  German cooking!

This is a very easy to make dish with a rich, satisfying taste. It always comes out delicious. You can use any combination of squash and onions you like.  I make it for company and let them guess what is in the sauce- so far no one has figured it out!  But now you know!

German Squash with Secret Sauce

INGREDIENTS

  • 5-7 squashes- your choice (I like to vary the colors- using yellows and greens)
  • 1 large onion plus 1-2 cippolini onions if you like
  • 1-2 Tbsp. Olive oil
  • Salt-free seasoning, pepper; or use salt if you can
  • Fresh chopped herbs- thyme or marjoram are my favorites for this

TO DO: (serves 3-4 or 2 with leftovers)

1. Chop onions into 1/2 “ pieces

2. Chop squashes in approximately 1/2 pieces also- they can be sliced but the way Erica made it they were chopped

3. Heat oil on med high heat in large sauté pan; add onions and sauté until just brown- 5-6 minutes

4. Add squashes to pan, and spices; sauté 3-4 more minutes uncovered- cover for about 5 more minutes til tender

5. Add 1/2 cup ketchup—sauté another 2-3 minutes; taste and add more if you like

That’s it! I’m sure you’ll be surprised at how rich tasting this is! Thanks Erica!

Serve as a side dish; and, as we usually have, a crisp green salad with a tart, lemony vinaigrette–see previous Salad posts for the vinaigrette recipe: Summer Salad with Fresh New Peas and Strawberries

Enjoy!

by susanb181

Favorite Meatloaf with Italian Tomato Paste Topping

Meatloaf with Italian tomato paste topping

Meatloaf with Italian tomato paste topping

It’s that time of year when I crave something warm and cozy to eat; ok, ”comfort food.” And my favorite is Meatloaf. Besides being satisfying and delicious right out of the oven, you can make my favorite
sandwiches on good whole grain toast the next day
(or two). With ketchup of course! You can make this Meatloaf with ground turkey or a ground beef/pork mixture depending on your preferences. It’s delicious either way.

I confess we often watch TV while we eat, and meatloaf sandwiches are just great to munch while watching British mysteries! Of course, Rick being the disciplined guy that he is takes a walk every evening after dinner to lower his blood sugar; I join him often; see the Journey for more Type2 diabetes lifestyle tips.

I’ve recently discovered something that makes my favorite Meatloaf topping very special and easy. It’s Italian tomato paste in a tube. You just squeeze out what you want – I like to make squiggles that melt and spread while cooking. Instead of opening a can and only using a small amount and the remainder then usually sits in my fridge and I forget about- yes, it goes bad and I throw out once I notice it!

INGREDIENTS (2-3 servings, plus leftovers)

  • 2-21/2 lbs ground turkey (I prefer thigh only as it’s juicier); or a ground beef/pork mixture
  • 1/2 large or 1 medium onion, chopped fine
  • 1/3 cup Cremini mushrooms, chopped fine (optional)
  • 1 8 oz can tomato sauce
  • 2 slices whole grain bread
  • 1 egg, beaten
  • Italian tomato paste for topping
  • Thyme, and/or salt-free seasoning/pepper to taste

TO DO:

1. Mix turkey or meat with chopped onions, beaten egg and spices- I use my hands.

2. Sauté mushrooms in butter; after they’re browned (about 6-7 minutes), let Cool

3.  Add mushrooms to mixture. Set aside

4. Mix tomato sauce with bread in a bowl- mash with fork til completely mixed and bread is soft.

5. Combine all in a bowl- best using hands again.

6. Put meatloaf mixture in a loaf pan prepped with an oil spray; Pam or olive oil spray works fine.

7. Squeeze tomato paste on top

9. Bake at 375 for 40 minutes. Turn oven off and let sit inside for another 10-15 minutes.

10. Serve with your favorite whole grains and a great salad – this is a delicious one with goat cheese, persimmons and greens.

Enjoy!

www.type2delicious.com

by susanb181

Chicken Italiano

Chicken pieces ready to be baked for step 1

Chicken pieces ready to be baked for step 1

Chicken pieces with sauce

2nd step-Chicken pieces with sauce ready to be baked

Chicken pieces with sauce and cheese- ready to be served!

Chicken Italiano ready to be served!

Maybe it seems a little off season during summer months, but this hearty Italian dish is simple to make, including in advance, rich tasting and satisfying when you don’t want to barbecue burgers and want something easy and delicious to serve for a dinner party or as a treat your family.

When my kids were growing up, this was one of their favorites, plus it was one of the first dishes my son mastered; (he’s  now 28 and an excellent cook).

As I said, this can easily be made in advance as there are only a few steps. Just make it through step 1, refrigerate and do the final baking just before you’re ready to serve. Very easy, very delicious, low carb–hope it becomes a favorite for you too!

Chicken Italiano ( serves 3-6)

INGREDIENTS:

–6-8 Chicken pieces (we prefer breasts and thighs)

–1 32 oz. jar pasta sauce ( I’m a Mazzetta’s fan- any type of theirs is very good– or make your own)

–6-8 cheese slices; we use goat cheese slices from- yes, my go-to place; Trader Joe’s

–no salt spices, fresh oregano if you have it

–1-2 eggs, beaten

— bread crumbs- your choice ( I actually toast whole grain bread and crumble it, or use commercial whole wheat bread crumbs)

TO DO:

Preheat oven to 375 degrees

Spread about 1 cup sauce on bottom of a 9×13 baking pan

Dip chicken pieces in egg ( both sides)

Either dredge chicken in bread crumbs in a plastic bag or in a flat pan

Add chicken to baking pan (I use Pyrex)

Step 1: bake chicken for about 20 minutes (here’s where you can let this cool and refrigerate and finish later- like the next day- obviously don’t wait too long!)

Step 2: Pour rest of sauce over chicken; add a cheese slice on each piece; sprinkle bread crumbs on top.

Bake for another 30 minutes, til brown and bubbly.

Serve with whole grain pasta, green salad with tangy vinaigrette, and a good bottle of red wine if you like.

Enjoy!

 

 

 

by susanb181

Marinated Swordfish

Two Barbecued Marinated Swordfish

Marinated Swordfish Steaks

Two Swordfish Steaks in marinade

Swordfish Steaks in marinade

Fish is great for lots of reasons and Swordfish is one of my favorites; low calories/low cholesterol, healthy for you, plus overall deliciousness.

We try to eat fish at least once a week, sometimes more often. If available, I look for fresh, line -caught varieties, or line-caught frozen fish; just as nutritious. See * below for more information about healthy fish choices.

(Trader Joe’s is a good source of many frozen fish varieties, and Costco often has fresh.) Our local farmer’s market as well as other local markets offer fresh line-caught fish depending on the season– yes, a California coastal option, not everywhere.

Barbecuing fish in warm weather is a great option and actually very easy. While the grill is hot and there’s room, we like to add sliced fresh vegetables such zucchini, onions, eggplant, red pepper ( I’m not a fan of green peppers- but if you are add them too). You can also broil the fish for equally great results. We’ve done it both ways and both are delicious!

Starting with a tangy marinade gives great flavor. The one I’m giving you has lots of citrus, garlic and a touch of heat. We love it- hope you do too!

* https://www.seafoodwatch.org/seafood-recommendations/groups/swordfish/overview

Marinated Swordfish 

INGREDIENTS

  • MARINADE:
  • Juice of 1lemon, plus 1-2 tsps. grated rind (yellow only as the white is bitter)
  • 2-3 Tbsp. olive oil
  • 1/2 cup white wine (something dry like Sauvignon Blanc)
  • 1-2 Tbsp. Dijon-type mustard
  • 1-3 cloves fresh garlic, chopped fine
  • 1tsp. Ground red chili pepper ( we get a mild/medium mix at a Mexican grocery store- use whatever type you have)
  • Salt-free seasoning, pepper; or use salt if you can
  • Fresh chopped herbs- thyme is my favorite
  • Paprika to dust on top before serving
  • FISH:
  • 1 Swordfish steak per person, preferably wild, line-caught

TO DO:

1. Prepare Barbecue coals (spread coals on sides. When hot; put fish in middle and vegetables on sides)

2. In a Pyrex glass or Corningware pan (I used Pyrex 9×13 size) lay steaks on a single layer on a thin layer of olive oil ( approx. 1Tbsp.).

3. Mix/wisk together marinade ingredients; olive oil, mustard, white wine, lemon/rind and herbs/seasonings.

4. Pour marinade over fish.

5. Let fish marinate approx. 1/2-1 hr.

6. Barbecue 10-15 minutes depending on thickness of fish; (we like our fish moist and just a tad underdone- cook yours how you like it).

7. Sprinkle fresh herbs and dust with paprika.

Serve with grilled vegetables, your choice of whole grain rice or other grains, and, as we usually have, a crisp green salad with a tart, lemony vinaigrette–see previous Salad posts for the vinaigrette recipe: https://wordpress.com/post/type2delicious.com/1075

Enjoy!

www.type2delicious.com