May 24, 2013
Written by Joy Paoletti and Judy Vig
Wednesday, 31 August 2011 14:10
OK, so the kids are going back to school next week, which means most moms are very busy getting everything together. With all the shopping going on there is little time or energy left for preparing dinner or even thinking about it.
This week you have to do easy meals and something quick. After running all day, the troops are hungry. So how about fish? Any way you prepare it is delicious and quick, and most fish can be cooked in under 15 minutes. You can grill it, broil it, bake it or fry it; it is your choice.
Every time we mention fish to our mom she always giggles and tells the story about cousin Armand. He loved to fish from his beautiful red boat and took us on many fishing trips on the Connecticut shoreline.
Our grandfather went on a little fishing trip years ago with him and and came back with dinner.
A perfect, some kind of fish, they were very proud of. Mom took great care in preparing it, served it beautifully as always, but when we took the first bitee...
UGH, they must have put it too close to the gas can, because that’s just what it tasted like gasoline. We had to throw it away and eat ham sandwiches instead.
One of our Dads favorite was swordfish. He loved it because it was meaty and moist and kind of like a fishy steak. Back then we loved it just for taste and texture, but today we know it is lowfat, low calorie and full of heart healthy omega 3 fatty acids.
There are many recipes out there but this one is our favorite. Paired with whole wheat pasta, dinner is complete. Whether grilled, broiled, baked, poached or kabobed, swordfish is scrumptious!
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Simple yet delicious, swordfish prepared this way has become one of our favorites.
2 swordfish steaks
few springs of thyme
1 small onion, cut into rings
1 cup olive oil
2 garlic cloves, chopped
1 tablespoon capers
2 tablespoons fresh lemon juice
salt & pepper
chopped fresh parsley for garnish
grilled lemon slices for garnish
To prepare fish: rinse fish and pat dry. Sprinkle with salt and pepper and place in a medium size bowl. Add the thyme leaves and onion rings to the bowl. Pour the 3/4 of the olive oil over the fish, cover and let marinate in fridge for 3 hours, turning several times. Now remove fish from marinade and grill for 8-10 minutes per side. Brush with remaining marinade several times while grilling.
Combine the 1/4 cup left of the olive oil, fresh lemon juice and a bit more salt, taste and recheck. Drizzle over cooked fish and garnish with parsley and capers and grilled lemon slices. Yum!
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