This Wednesday gets to thank the fish monger at my local Whole Foods for some good , swordfish steaks that I used to make a very delicious seafood dish.
Swordfish and Scallops in Fennel and Pickled Okra Sauce
1 1/2 lb Swordfish
1 lb of medium sized scallops
1 Fennel bulb
Splash of white wine
|Swordfish steaks with Fennel , Pickled Okra Sauce|
The dish starts with a pan full of sliced fennel (remove the core) and a handful of coarsely julienned pickled okra.. The secret to this dish is that the seafood needs to cook in its own broth and the vegetable juices over low heat , covered with a lid. The Scallops are added toward the mid point of cooking time.
Served over a Saffron Oyster Mushroom Risotto bed, this seafood dish becomes something extraordinary. I won't document the risotto here, but you can make it by adding sliced Oyster Mushrooms to a Saffron risotto base.
Wednesday is Prince Spaghetti day ? I don't think so !