Tag Archives: Food

Swordfish with Spiced Lemon Rice and Arugala (aka Rocket)

This recipe is an ode to George Clooney, well, really its the only cultural reference I could think of that somewhat related to Swordfish, but an ode nonetheless! George, call me …

Swordfish is a freaky looking fish with a massive spear like protrusion on its face (I know, its sounding like good eats already – right?).  After watching The Perfect Storm I had a new-found respect for how these Swordfish steaks make it to my plate, so if you make this tasty dish, be sure to treat your Swordfish with love.

I found this recipe in an Australian food magazine called ‘Delicious’ (April 2008) and this recipe has become a staple in our household because its so simple to make and super tasty.  It also sends temperamental bunnies running from the room due to the smell, so be forewarned to expect some bunny-related destruction as retribution.

plated swordfish and lemon rice
Swordfish with Spiced Lemon Rice and Arugala (aka Rocket)

Serves 4

  • 2 tablespoons olive oil
  • 1 large brown onion, finely diced
  • 2 teaspoons ground tumeric
  • 1 teaspoon cinnamon
  • Grated zest and juice of 1 medium lemon
  • 1 1/2 cups of jasmine rice  – you can use brown rice (I did this week), but you will likely need to add more stock
  • 3 cups chicken stock – you can use veggie stock too
  • 2lbs Swordfish steaks – you can cut this into 1-2 inch cubes and skewer, or just cut into 1 inch strips
  • 2 cups baby arugala (aka rocket)
  • 2 tablespoons chopped cilantro (aka coriander leaves)
  • Salt and pepper to season

Heat 1 tablespoon of olive oil in a pan, add the onion, lemon zest and spices and saute on medium heat until the onion is soft (about 5 minutes).  Add the rice and saute for another minute, then add the stock, bring to a boil cover and simmer for 10 minutes (if you use brown rice, it will take 30 minutes or so) until rice is tender.  Remove from heat, add lemon juice and cilantro and set aside.

Preheat your grill or grill pan to medium-high heat. Brush your swordfish pieces with the remaining tablespoon of oil and season with salt and pepper.  Add to grill/grill pan and cook for 2 minutes on all 4 sides.  Serve with rice and arugala.

swordfish and lemon rice

Mmmm tasty!  Reheats really well too!

Viva La Chickpea

The words ‘lentil’ and ‘legumes’ used to make me shudder – all I would think was ‘no flavour’.  Boy was I wrong (but dont tell my husband that, I am always right you see…).  So this New Year will be a year of broadened horizons, and I am starting by embracing the chickpea (aka garbanzo bean) – high in protein and full of stuff thats good for you – this dish makes a delicious non-meat meal! 

But dont ask me what came first – the chicken or the chickpea … somet hings are meant to remain a mystery…

Spiced and Roasted Eggplant, Chickpeas and Peppers with Yoghurt Sauce

 closeup of yogurt sauce

Spiced and Roasted Eggplant, Chickpeas and Peppers
Serves 4

  • 4 cups eggplant – chunky bite-size dice
  • 1 large red onion – bite-size wedges
  • 1 large red or yellow pepper – bite-size wedges
  • 1 15oz can of chickpeas – drained, rinsed and patted dry
  • 1 1/2 teaspoons of ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons chilli powder
  • 3 tablespoons olive oil
  • Salt and pepper to season

Preheat your oven to 450F.  Add all the ingredients to a bowl and mix to combine – I like to use a bowl with a lid, just add and shake and youre done!  Spread out evenly on baking sheet and bake for 20 minutes, turning once.  Increase heat to 500F and cook for a further 10 minutes until roasty-toasty deliciousness!

Yoghurt Sauce

  • 1/2 cup nonfat plain yoghurt – such as strained Greek Yoghurt
  • 2 small tomatoes roughly choped
  • 1/4 cup chopped fresh mint

Throw everything in a bowl and mix!

I like to serve this with a mini whole-wheat pita bread – its delicious eaten ‘taco style’.  Hearty and healthy – what can be better!  Even the man liked it – I was shocked, the buns of course ran from the room… little fuss pots

Fish Tacos — Mmm Delish!

The mystique of a ‘fish taco’ is something that has intrigued me ever since I moved to the USA.  Well, moreover because it sounded kinda gross.  But then I thought peanut butter and chocolate together sounded gross.  Lets face it, I didn’t know any better – thankfully, I have since been redeemed.

I was watching the Food Network one day (no, not Rachel Ray…) and saw Tyler Florence’s ‘The Ultimate Fish Tacos’ , and well, figuring I am always willing to try the ‘Ultimate’  version of anything (particularly booze aka alcohol) I would give them a go. I have made these a few times and have tweaked the recipe to my tastes, below is my take. The verdict — DELISH! 

fish taco assembled 

Be forewarned, all the bits and pieces take time – either have a bunch of people help you, or prepare the chipotle mayo the day before, and the salsa the day of — no point being too tired to eat your tasty tacos!

 Chipotle Mayo

  • 1 cup sour cream
  • 1 cup mayonnaise
  • 5 chipotles in adobo, plus 3 tablespoons of adobo sauce (I like it spicy, cut it back to 3 chipotles if you like it mild)
  • 1/2 lemon, juiced
  • Salt and pepper — for seasoning
  • Throw all the ingredients in a blender and blend until smooth – refrigerate until you are ready to eat.

    chipotle mayo 

    Mango Salsa 

  • 1 lime, juiced
  • 2 mangoes, medium dice
  • 5 red radishes, medium dice
  • 1 small red onion, small dice
  • 1 tablespoon chili powder
  • 1/4 cup of chopped fresh cilantro leaves
  • Salt and pepper — for seasoning
  • Prepare a couple hours beforehand if possible, simply add all the ingredients to a bowl and mix!

    Mango and Radish salsa 

    The Fish

    Here’s a tip — Trader Joes has Mahi Mahi for about $5.00 a lb, its in the frozen food section.  I’ve also used fresh Flounder – but at $24.00 a lb at Whole Foods, it makes some expensive fish tacos!!

  • 2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
  • 2 cups all-purpose flour
  • 3 eggs, lightly beaten
  • 4 tablespoons water
  • 2 cups panko breadcrumbs
  • Vegetable oil, for frying (about 3/4 of a cup)
  • Salt and pepper – for seasoning
  • Step 1. Get 3 medium sized dishes – on dish No. 1 add the flour and season with pepper and salt.  On dish No. 2 add the eggs and water.  One dish No. 3 add the breadcrumbs — you now have a breading station! 

    I find the easiest is to have dish No. 1 the furthest away from the pan, that way once you finish crumbing in dish No. 3 you can plonk them straight into the oil.

    Step 2. Now heat the oil – medium to high heat (you want it to be about 375F).  If you dont have a thermometer (like me) just drop a small piece of crumbed fish in and see if it bubbles around the edges, if its not bubbling, crank up the heat!

    Step 3. Now that you have your oil heating and your breading station all set up, cut the pieces of fish into strips about 1 inch wide (depending on your tastes) strips. Dust the pieces of fish in flour, then transfer them to the egg, coating, and then to the breadcrumbs. Once all the fish is breaded deep-fry in small batches until golden brown, draining on paper towel to remove excess oil. Keep warm until ready to serve.

    fish for fish tacos 

     Additional Taco Accompaniments

  • 1/2 head savoy cabbage, finely shredded
  • 1 bunch cilantro, leaves picked
  • 3 limes, cut into wedges for garnish
  • 16 small flour tortillas  – I like to toast each side of the tortillas for extra flavour, simply add to a heated pan (no oil) until toasty
  • the spread for fish tacos 

    Throw it all in a tortilla, squeeze a lime edge over it and tuck in.  Mmmmmmm getting hungry just thinking about ’em – is it bad to lick my computer monitor????

    fish taco closeup