A Food Post!
I made some very tasty fish tonight for dinner. Sadly, I forgot to take a picture of it until I was half way through eating it, so you don't get a picture. Here, simply, is the recipe:
1 swordfish steak
1 tbsp olive oil (give or take)
1 shallot, sliced thin
2 garlic cloves, sliced thin
1/2 cup (or so) local mushrooms, chopped into bite-sized pieces
1 tsp tomato paste
1 tbsp sun-dried tomatoes, in olive oil, chopped
1 tsp capers, drained (or not, it probably doesn't really matter)
1/4 cup (or so) dry white wine
salt and pepper to taste
Salt and pepper swordfish steak. Saute the fish on both sides in a hot pan with olive oil, then take it out and cover with foil. The fish will not be cooked thru at this point. To the still hot skillet (now to med/med-high) add the shallots, garlic, sun-dried tomatoes, and mushrooms. Saute those together until they start to come together. Add tomato paste. Continue cooking. Add more olive oil at any point as necessary. Once the ingredients in the pan have cooked most of the way, add the wine. Then, add the fish back in. Cover, and cook until the fish is just cooked thru. Serve immediately.
I had the fish with some steamed broccoli, and cumin roasted fingerling potatoes. It made for a very tasty dinner. I think you could also make this with chicken and it would still be tasty. But, being in Hawaii and having fresh fish readily available, I used fish.
Now, I'm off to try to figure out how many calories this meal was, and enter it into my log. (P.S. - I've lost 4 pounds since New Years!)
1 swordfish steak
1 tbsp olive oil (give or take)
1 shallot, sliced thin
2 garlic cloves, sliced thin
1/2 cup (or so) local mushrooms, chopped into bite-sized pieces
1 tsp tomato paste
1 tbsp sun-dried tomatoes, in olive oil, chopped
1 tsp capers, drained (or not, it probably doesn't really matter)
1/4 cup (or so) dry white wine
salt and pepper to taste
Salt and pepper swordfish steak. Saute the fish on both sides in a hot pan with olive oil, then take it out and cover with foil. The fish will not be cooked thru at this point. To the still hot skillet (now to med/med-high) add the shallots, garlic, sun-dried tomatoes, and mushrooms. Saute those together until they start to come together. Add tomato paste. Continue cooking. Add more olive oil at any point as necessary. Once the ingredients in the pan have cooked most of the way, add the wine. Then, add the fish back in. Cover, and cook until the fish is just cooked thru. Serve immediately.
I had the fish with some steamed broccoli, and cumin roasted fingerling potatoes. It made for a very tasty dinner. I think you could also make this with chicken and it would still be tasty. But, being in Hawaii and having fresh fish readily available, I used fish.
Now, I'm off to try to figure out how many calories this meal was, and enter it into my log. (P.S. - I've lost 4 pounds since New Years!)