.grilled swordfish w/ bacon.

I've been looking at making meals that are healthier, and quicker to make for my family. Granted, this has bacon on it, but you can opt out and use turkey bacon, or pancetta. In fact, this dish is inspired by an italian one I saw Giada De Laurentis make the other day called Swordfish Spiedini and she used pancetta, which is traditional.


I, however, did not have pancetta, so I used the next best thing. Bacon. Everything's better with bacon on it, right?



Start by rinsing and patting dry one swordfish steak. If the fish smells bad or is slimy at all, do not use. Cut into bite sized cubes.






























Put in a bowl and drizzle lightly with extra virgin olive oil. Also add about 1/2 tsp basil and oregano. Season with salt and pepper and 2 Tbsp lemon juice, or the juice of one fresh lemon.

I let this marinade for about 15 minutes, but if you want to let this sit overnight, it'll taste even better.

Put the swordfish on skewers (if you're grilling outside, make sure you soak the bamboo skewers for at least 30 minutes. This will keep them from burning up.

Take a slice of bacon and skewer it at the bottom, wrap around, then attach to the top of the skewer to keep it in place.

Place the skewers on the grill and sear on each side for 2-3 minutes. It will take 10-12 minutes for these to cook all the way through.

Look how delicious these are. The meat of the swordfish will be firm and opaque, and the bacon will be beautifully crispened on the outside.

The flavor of the swordfish is out of this world. I served it with some parmesan orzo and veggie.

You can have this on your table in 30 minutes flat. So quick, easy, and delicious. Bon appetit!

Printable version:

http://docs.google.com/Doc?docid=0AZ-Z_fQXybIkZGcydmZqcW1fMTU4Y3E2dHAzY3g&hl=en

.orange glazed halibut.

The other day I got an email requesting a fish dish. I had been wanting to try this recipe for some time and thought now would be a great time to test it. I really love when people request recipes because it gets me out of my rut and gets me to try new things.


It was a good opportunity. I have noticed we don't eat enough fish. Paige turns her nose up at it, but I have been able to get her to take some bites and expand her palatte a little. We have something called "Adventure Night" where I make something new. The rule is you must try 2 bites of everything. If you don't like it fine. Eat what you do like on the plate. We all have learned to like a lot of foods this way.



Take 3 oranges and juice them. This will give you 1/2 cup of liquid.

Peel another orange and using a paring knife, slice between the membrane cutting out each segment. Cut the orange slices into pieces.

Finely slice another orange. (This means you're going to need 5 oranges total)

Dice some onion. You need 1/4 cup.

In a bowl mix together 4 tsp cornstarch with 1/2 cup chicken stock. Make sure there aren't any lumps.

In a saucepan melt 3 Tbsp butter.

Saute the onion for a minute or two. Stir so you don't burn the onion.

Sprinkle in 1/2 tsp tarragon.

Add the orange juice. Bring to a boil.

While mixing, add the cornstarch/chicken stock. It will immediately start thickening. Don't let it go too long.

As soon as it coats the back of a spoon, remove from the heat.

Add the orange pieces and 1 tsp salt.

Look at this beautiful piece of halibut. I picked this up at Costco when I was there this weekend. I picked up Rainbow trout too!!! Love it. Rinse the fish with cold water and pat dry.

Put the fish in a baking dish and cover with the orange glaze. Layer your orange slices on top. Put in a 350* oven for 20 minutes.

Here's what it looks like after baking. This would be a great dish to serve for your husband's boss. It is really quite beautiful to look at and light on the palatte. I served this with wild rice pilaf.

Printable version:
http://docs.google.com/Doc?id=dg2vfjqm_54c7m62mcq