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.
Swordfish with Spiced Lemon Rice and Arugala (aka Rocket)
- 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.
Mmmm tasty! Reheats really well too!
Let me begin by stating one simply reality – I am not a baker! I like to cook, do not like to bake – I hate measuring exact ingredients and watching timers. And what I really hate most of all is baking some deliciously sweet treat and having to wait 45 minutes for it to cool before I can even eat it – talk about masochism!
That said, for some unknown reason I was feeling in the mood to bake and decided to make some cupcakes (must have had something to do with the alignment of the planets or the full moon). Not just any old cupcakes – I wanted to make lemon cream cupcakes. Of course I had none of the ingredients (not even cake flour)… so these should really be called $50.00 Lemon Cream Cupcakes
These cupcakes were super easy to make and super delicious to eat. The cupcake was not too dense and the frosting/icing was lemony perfection!
(makes about 26 large cupcakes) – adapted from http://allrecipes.com/Recipe/Lemon-Cream-Cupcakes/Detail.aspx
- 1 cup butter (room temp)
- 2 cups fine sugar (like caster sugar or superfine sugar)
- 3 eggs
- 3 teaspoons grated lemon peel
- 1 teaspoon vanilla extract
- 3 1/2 cups cake flour (if you cant find it, all-purpose flour is ok too)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups sour cream
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients (fold as much as possible to avoid over mixing); add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup butter
- 3 tablespoons lemon juice
- 3 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 5 cups icing (aka confectioners, aka powdered) sugar
Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add icing sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.
I added a sprinling of yellow sugar a raspberry and piece of lemon zest to the top of mine– but you could use anything, sprinkles, blueberries, strawberries or plain!