Sunday, April 1, 2012
Let's get started ...
INGREDIENTS (adjust proportions as needed):
- Two fresh swordfish steak
- 1 Tbsp olive oil
- 1 Tsp kosher salt
- 1 Tsp fresh ground pepper
- 2 Tsp fresh ground chipotle pepper
- A few lime wedges (for finish)
- Flat-leaf parsley, chopped (for garnish)
Make a nice drink, put on some tunes, and get your chef hat and apron on ...
Allow fish to reach at or near room temperature. Right before prepping fish, pre-heat grill or broiler; for the former, use medium-high heat with the hood up, and for the latter, set your oven or convection to broil, taking care to use a broil pan and not to set the grate too close to the heating element.
Coat fish with olive oil on both sides, then sprinkle the salt, pepper and chipotle on the steaks, making sure you lightly rub the spices in also on both sides. When the grill or oven is ready, place fish on.
Keep an eye on it, grilling each side for 5 minutes (thick pieces will vary and will need a little longer). For perpendicular grill marks, subtract a minute from the first two flips and arrange the fish the opposite orientation, allowing another 1-2 minutes on each side again.
Fish will cook in 8-10 minutes, and with a broiling pan there is no need to flip. Take care to make sure there is no sticking, periodically checking the steaks with a metal spatula.
When fish is done, remove from heat and let sit for a moment. Chop parsley (YES, wait until the last minute, you want to wait to release the flavors until right when you're ready for them). Plate fish and lightly top with the parsley, then squeeze a little lime juice atop each steak. Enjoy with a salad, potatoes, pasta, vegetables, and/or bread. For a drink, try a a cold white wine, a deep red wine, iced tea or a cold light-to-medium bodied beer.
Tonight's music: Remain In Light by Talking Heads
Technology Tip: Takin' the weekend off ...