TFIF (Thankfully it’s Friday): Speedy swordfish supper

Swordfish may not be one of the most politically correct fish to be eating these days as its numbers are fast diminishing but it sure is delicious and every now and then I succumb to eating it. In Italy it is still a regualr on most menus so temptation is all around me! However, for those of you more disciplined than myself you can easily substitute the swordfish for your fish of choice.

As with all TFIF recipes the aim is that you can knock this together with your eyes shut whilst nursing a glass of wine and easing into that Friday relax moment.

The jacket spud takes 40 minutes or so (faster if you have a microwave to zap the spuds for the first 3 minutes) but once in the oven you can literally put your feet up as the rest takes just minutes to prepare.

Ingredients (for 2): 2 swordfish steaks, 2 jacket potatoes, 1 lemon, natural yoghurt or creme fraiche (for the potatoes), lettuce & carrot for side salad or ready mix salad from the supermarket, olive oil & vinegar for dressing.

Preparation: 1 hour (most of which is spent supping wine and waiting for your potatoes)

1. Spike the potatoes with a knife and cook for 3 minutes in the microwave (if you have one). Then place in the centre of a hot oven at 180-200C for the remaining 40 minutes until the skin turns nicely brown. If you don’t have a microwave then wrap your potatoes in tin foil and boil in a pan of water for 10 minutes to fast track the cooking before removing the foil and placing in the oven as above.

2. After half hour you can return to the kitchen and start preparing the salad and swordfish steak.

3. Heat a griddle pan on the hob and once hot place the swordfish steaks in the centre. Do not turn until the steak comes away by itself when you try to lift it. If it remains stuck then it’s not yet ready to turn.

4. In the meanwhile, wash the lettuce and chop finely. Peel the carrots, grate and toss together with the lettuce. Dress with some oil and vinegar.

5. Flip your fish steaks and cook the second side.

6. Take your potatoes from the oven and cut an X on the top of each and with your hands push open. Place a spoonful of yoghurt or creme fraiche in each.

7. Add your fish steaks and side salad and season with salt and pepper. Serve with a half of lemon and voila!

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Comments
4 Responses to “TFIF (Thankfully it’s Friday): Speedy swordfish supper”
  1. Karen says:

    A totally easy to prepare meal. Halibut is another good meaty and mild flavored fish that is similar in taste. Have a lovely weekend.

  2. sybaritica says:

    I only ever had swordfish once and I loved it. I haven’t seen it in a local store in the 12 years I have lived where I am now 😦

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  1. […] but natural yogurt also goes really well on cereal, with fruit or in more tempting recipes such as this Swordfish dish over at An Eye For Food. Share this:TwitterFacebookPinterestEmailLike this:LikeBe the first to like […]



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