Clean Eats: Swordfish with Olives and Tomatoes

swordfishI 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.

Ingredients

  • 3 tablespoons olive oil
  • 1 12-2lbs 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
  • 1cup black olives or 12 cup green olives (try not to use canned olives)
  • 14cup chopped parsley
  • 3 tablespoons capers, drained
  • hot red pepper flakes (optional)

Directions

  1. Heat oil in large heavy skillet over high heat.
  2. Season swordfish generously with salt and pepper.
  3. Sauté until browned on both sides.
  4. Transfer fish to a platter.
  5. Add remaining ingredients to skillet and reduce heat and simmer 5 minutes.
  6. Transfer fish to the sauce and cook, turning once until the fish is firm to the touch and cooked through, about 5 minutes.
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Crab Toast with Sriracha Mayonnaise

abc kitchen crab toastIf 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.

Ingredients:

  • 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

Sriracha Mayonnaise:

  • 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.

Directions:
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.

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