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RECIPE Swordfish With a Provence Dressing On a Bed of Sauteed Spinach

Serves 2

A CookTale

When it comes to how we like our meat & fish, Cath & I have very personal taste. We insist that these products be rare. We find that by cooking them this way, they retain their juices, are more flavorful & hold the true taste of the meat, fish or poultry. In Japan much of their saltwater fish is served as Sashimi, or lightly seared, & their style of cooking meat is to also have it lightly seared. This cooking method does not apply to freshwater fish nor chicken, which can contain bacteria harmful to people. This is not to suggest or imply that you should cook this way, rather it is an explanation as to how we prefer to eat.
Last evening’s dinner had a dressing the likes of which you might be pleased to find in an outdoor cafe in Provence. Just a very few ingredients plus a very fine extra virgin olive oil.

RECIPE Swordfish

INGREDIENTS

3/4 of a pound of at least 1 inch thick top grade Swordfish
Sea or Kosher Salt & Black Pepper enough for a generous sprinkling
1 TB of Extra Virgin Olive Oil + 1TB for the grill pan
1 TB of fresh Lemon Juice

METHOD

1. Salt, Pepper & apply the Extra Virgin Olive Oil to the Swordfish.
2. Heat a cast iron grill pan to smoking. Add the 1 TB Extra Virgin Olive Oil.
3. Add the fish and weigh it down with a meat press. Pan grill for 2-1/2 minutes a side. You are looking for distinct sear marks. The fish will be rare. For medium rare add 45 seconds a side. (A word to the wise, any further cooking will result in a brick of fish entirely dried out.)
4. It’s as simple as that. Remove & prepare to assemble plate.

RECIPE The Provence Dressing

INGREDIENTS

1 Cup of pitted Kalamata Olives diced into small pieces
1 14 Ounce can of diced Tomatoes drained & paper towel dried
1 Small Garlic clove thinly sliced
4 Basil Leaves rolled up & sliced to a chiffonade
1/4 Cup of Extra Virgin Olive Oil

METHOD

1. Add it all to a mixing bowl.
2. Add the 1/4 cup of Extra Virgin Olive Oil.
3. Gently toss & set aside until serving time.

RECIPE Sauteed Spinach

INGREDIENTS

12 Ounces of triple washed spinach
2 Garlic Cloves thinly sliced
3 TB of Extra Virgin Olive Oil
Salt to taste
A dash of Red Pepper Flakes

METHOD

1. Thoroughly wet the Spinach.
2. Heat a deep sided saute pan & add the sliced Garlic & the Red Pepper Flakes. Saute until the Garlic is lightly browned
3. Add handfuls of the wet Spinach to the pan. Beware when first adding the wet Spinach, when it touches the oil it will splatter. A solution is to remove the pan from the stove & allow it to cool down, then add the first handful. Continue to add until their all sweated down, & then toss it all together.
4. I then drain the pan of accumulated water, return it to the stove & toss it all again.

A

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