Saturday, April 28, 2012

RECIPE: Grilled Swordfish and Oven-Roasted Peppers and Pasta Salad

The other day I decided to try some swordfish, which I haven't had in many years and couldn't remember whether I liked it or not. I know that there is a higher risk of mercury with swordfish, so I won't be able to eat this often, and that's too bad-- because it was really good!

Grilled Marinated Swordfish
from (Serves 2)


    2 cloves garlic
    2 tablespoons and 2 teaspoons white wine
    2 tablespoons lemon juice
    1 tablespoon soy sauce
    1 tablespoon olive oil
    1-1/2 teaspoons poultry seasoning (I used Lawry's Seasoning Salt and Emeril's BAM instead)
    1/8 teaspoon salt
    1/8 teaspoon pepper
    2 swordfish steaks
    1-1/2 teaspoons chopped fresh parsley (optional)
    2 slices lemon, for garnish (optional)

  1. In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently.
  2. Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.

Oven-Roasted Peppers and Pasta
from Vegetable on the Side (Serves 6)


    4 large bell peppers, 2 red and 2 green, thickly sliced
    2 large onions, thickly sliced (I'll do them thinner next time)
    2-3 tbs olive oil
    1/3 cup chopped fresh parsley
    3 tbs chopped fresh oregano
    3 cloves garlic, minced
    2 cups cherry tomatoes, halved (I might use grape tomatoes next time)
    salt and pepper
    1 lb small pasta, like shells, bow ties, rigatoni or corkscrews, cooked and kept hot
    Fresh grated Parmesan

  1. Preheat oven to 400 degrees
  2. In a large bowl, toss peppers and onions with oil. Spread them in a shallow roasting pan. Roast in the oven, turning the vegetables from time to time with a spatula, until tender and beginning to brown, 30-45 minutes. 
  3. Sprinkle with parsley, oregano and garlic and tomatoes. Season liberally with salt and pepper. Roast 5 minutes more. Remove pan from oven.
  4. Toss pasta with vegetables and pile in serving bowl. Sprinkle with the cheese and serve hot.
  5. Good served with grilled fish (fish steaks like tuna or swordfish). Also good tossed with cheese-stuffed tortellini or ravioli.

Both of these were really good! The soy flavor of the fish was a little strong at first, but after a few bites you find that you really like it! The pasta was really good, but would have been better with grated Parmesan (I only had shredded Parm). I served it with a salad of chopped tomatoes and cukes marinated in Italian dressing, and sliced string mozzarella cheese (I picked this up from Nutrisystem when I was on it for a short time). The soy marinated fish probably doesn't pair best with the Italian flavors of the pasta and salad, but I needed to use up some tomatoes and peppers, and these were the best options I could quickly come up with. Next time I'll probably go with a grain like quinoa or wild rice and some steamed veggies.

Both recipes are definite keepers!