I like quick, simple and healthy when it comes to preparing dinners. Lots of times if it’s quick, it’s not healthy. But I found this delicious recipe on Food.com and have sworn by it for quick and easy weeknight dinners.
- 3 tablespoons olive oil
- 1 1⁄2-2lbs swordfish steaks, cut into 4 – 6 portions
- salt & freshly ground black pepper
- 2 -4 garlic cloves, finely chopped
- 2 (15 ounce) cans tomatoes, with liquid or 2 cartons of fresh cherry tomatoes
- 1⁄2 cup black olives or 1⁄2 cup green olives (try not to use canned olives)
- 1⁄4cup chopped parsley
- 3 tablespoons capers, drained
- hot red pepper flakes (optional)
- Heat oil in large heavy skillet over high heat.
- Season swordfish generously with salt and pepper.
- Sauté until browned on both sides.
- Transfer fish to a platter.
- Add remaining ingredients to skillet and reduce heat and simmer 5 minutes.
- Transfer fish to the sauce and cook, turning once until the fish is firm to the touch and cooked through, about 5 minutes.
If there is one restaurant that I find my mind wandering to time and time again, it would be Jean-Georges’, ABC Kitchen in New York City. Everything from the interior design, table settings and food are pure perfection.
When I was in the city last, I ordered the crab toast appetizer and I find myself thinking about it whenever I get a pang of hunger. Luckily, Jean-Georges shared his recipe on his website.
- 4 slices good sourdough bread
- 3 tablespoons Sriracha Mayonnaise (recipe follows)
- 8 ounces picked lump crabmeat, preferably peekytoe, picked over for bits of shell
- Crushed red chile flakes, optional
- 1 lemon, cut into wedges
- 1 large egg yolk
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 3/4 cup grapeseed or other neutral oil
- 2 teaspoons fresh lemon juice
- 2 teaspoons Sriracha
For the Sriracha Mayonnaise: Whisk together the yolk, mustard, and salt until well blended. Continue whisking while adding the oil in a slow, steady stream to emulsify the mixture. Whisk in the lemon juice and Sriracha until well blended. The mayonnaise can be refrigerated for up to 2 days.
Toast the bread until golden brown. Cut each slice into 2-inch pieces.
Gently fold the mayonnaise into the crabmeat until well mixed. Spoon the crab mixture into a serving bowl and set inside a larger serving bowl filled with ice to keep cold if desired. Garnish with chile flakes if desired. Serve with the lemon wedges and toasts.