Cooking Recipes

Grilled Swordfish on Spinach with Peppers

Ingredients:

Peppers:
1 tbsp olive oil
3 yellow peppers, cored, seeded and cut into thin strips
1 clove garlic, crushed
1 shallot, very finely chopped
Salt and pepper to taste

Swordfish:
1 1/2 lb piece of swordfish
2 tbsps olive oil
Salt and pepper to taste
2 tsps dark Oriental sesame oil

Spinach:
2 tbsps peanut oil
1 lb fresh spinach stems removed
1 clove garlic crushed
1 tbsp finely chopped fresh ginger

Swordfish

Baked Swordfish

Barbecued Swordfish in Herb Marinade

Broiled Swordfish with Ginger Sauce

Broiled Marinated Swordfish

Broiled Swordfish with Mustard Sauce

Broiled Swordfish Steak with Toasted Almonds

Grilled Swordfish and Fruit Kabobs

Grilled Swordfish with Pesto

Grilled Swordfish on Spinach with Peppers

Lemon Barbecued Swordfish Steak

Preparation:

Peppers:
Salt and pepper to taste

Heat the oil in a large skillet and add the peppers, garlic, shallot, salt and pepper. Cook over medium heat, stirring often, for 15 minutes or until the peppers are very soft.

Swordfish:
Cut the Swordfish into eight triangular-shaped pieces and rub them with the oil. Sprinkle them with salt and pepper. When the charcoals are gray, cook the pieces of fish, turning them often, until they are browned and cooked through. Dribble the sesame oil onto the hot fish; keep the fish warm in a low oven, covered loosely with foil.

Spinach:
Heat the peanut oil in a large skillet and, when it is hot, add the spinach, garlic and ginger. Use tongs to turn the spinach constantly until it wilts—this will take less than 1 minute. It should still be bright green.

To serve: With the tongs, remove the spinach from the pan and arrange it on four dinner plates. Put some of the sautéed peppers on top. Set two triangles of the fish onto each one and serve it at once.