The Newbie Cook
- 17,353 forkfuls since 16.Oct.10
Making everything for the first time
Clearly, we’re still on our seafood streak. We bought a couple of fresh swordfish steaks and I tried Jamie Oliver’s recipe for lemony fish.
It is my first time to cook swordfish and I was curious about the extremely simple recipe. Without counting the salt and pepper, the dish only has 6 ingredients.
We just got five herb plants and they’re all sitting on the kitchen’s window sill. Let me tell you, fresh kicks dry herbs in the pills. The chopped mint and oregano smelled so good and had a light but distinct flavor. Buying packs of fresh herbs every time I need them is so impractical since they’re expensive and most of them go bad before I get to use them all. Having plants is a more economical alternative — snip only what you need — plus it’s healthy to have plants indoors. I have to suggest this to my mom.
I followed the recipe to the letter but used slightly less olive oil. I also think that any uncooked fish aside from sushi is icky so I took his advise and cooked it for 3-4 minutes per side.
Chris got the biggest steak since he ate it alone with wine. I chose the smaller portion, added half a cup of hot, steamed rice, and a fresh cubed tomato tossed with Thai sauteed shrimp fry and garlic chili. Mmmm…
See Jamie’s recipe after the jump.
pesce spada alla griglia con la salsa di giovanna
grilled swordfish with salsa di giovanna
from Jamie’s Italy by Jamie Oliver, p. 197
juice of 1 lemon
extra virgin olive oil
sea salt and freshly ground pepper
3 cloves of garlic, peeled and finely sliced
a sprig of fresh mint, leaves picked and roughly sliced
a sprig of fresh oregano, leaves picked and roughly sliced
4 1/2-inch thick slices of swordfish or tuna
Squeeze the lemon juice into a bowl and add 3 times the amount of olive oil. Season with salt and pepper and stir in the garlic, mint and oregano.
Heat a griddle pan or frying pan until very hot and season your swordfish or tuna with salt and pepper. Place it in the pan and cook for around a minute on each side, until golden. This will leave the fish slightly pink in the middle, so if you don’t like the idea of this, feel free to cook it a little more. Divide the fish between your serving plates and spoon the sauce over the top.