Skip to main content

Seeing Seafood , Once Again

Sometimes you do not know what you are going to cook until you see it. This is what happened today .   Some real nice caught my attention while strolling around at Wholefoods Market.  It was a bit thicker than I wanted , so I asked the fish monger to slice it in half. The result: steaks about 1 inch thick. Exactly what I was looking for.

Fresh Swordfish Steaks in Lemon Fennel Sauce 

I wont spell out the ingredients here. The name says it all . And the picture should give you the visuals.

Swordfish Steaks in Fennel Lemon Sauce
Two significant tricks here to mention. First marinate the swordfish in some lemon juice for about half and hour . This will make it slightly more mild.  Second , braiise the fennel  a few minutes to soften them up . Then add lemon juice, capers (drained of excess vinegar .

Toss in a few tablespoons of finely chopped litely blanched lemon rinds for a special Mediterranean flavor.

Salute !


Popular posts from this blog

My Calabria

Yesterday , was one of those days where I just needed to recoup from a very intense stretch consulting work. Longer days than usual, and lots of New York Metro pressure than I would like on a daily basis. So,  with the weatherman telling me that we would have some fairly nice outlooks for this weekend,  I decided to spend less time playing with my computers. My plans included included resuming and catching up with some of my blogging.. You've seen some of that already . But my highlight for the day  was for me and my Queen to head down to Chinatown in NYC.  Our plans: do some food shopping , correction some "window" food shopping and course,  just take in as much we could of the Chinatown scene. Given that Little Italy is also right next door to Chinatown, we would stop there too. If you do not know, Manhattan's Chinatown  nowadays contently fuses with it's Italian neighbors.  Great combo, isn't it ? I sure do think so.

The plan worked out. So do read on.

I s…

Paella Experimentation

There are times that I love to experiment just to kill away the boredom. And I get to play the culinary Guinea Pig. Yummy

Here are some plays on Paella

This was made with Brown Rice, Very different way to cook.  Grouper Filet , who would have thought, was made part of the recipe.

Got Mozza ?