Swordfish Steaks with Peppercorn Butter

I found this recipe in Bon Appetit dated September 2005, it was also on the Epicurious site. This recipe calls for starting by sautéing the fish in an ovenproof skillet on one side and then flipping the fish and transferring the skillet to a 400 degree Fahrenheit oven to complete the cooking. I did not do this, but sautéed the fish for three minutes, and then flipped the fish and continued for another 4 minutes. The fish were different in thickness, so one was perfect, the more thicker fish needed 3 - 4 minutes more. It was very moist and I will make this again.


Ingredients
2 one inch thick swordfish fillets (about 6 ounces each)
1 tablespoon olive oil
2 tablespoons butter (1/4 stick)
2 teaspoons chopped fresh parsley
1 garlic clove minced
1/2 teaspoon ground peppercorns, plus more for sprinkling
1/2 teaspoon grated lemon peel

Directions
Mash 2 tablespoons butter, 2 teaspoons chopped parsley, 1 clove finely minced garlic, 1/2 teaspoon ground peppercorns and 1/2 teaspoon grated lemon peel  in a small bowl. Season to taste with salt.
Heat 1 tablespoon olive oil in a skillet over medium high heat. Sprinkle swordfish with salt and ground peppercorns. Add swordfish to skillet. Cook until browned on one side approximately 3-4 minutes. Turn swordfish over and continue to cook for another 3-4 minutes. Check with a knife to see if the fish is done, depending on the thickness the fish may need more time. Swordfish should be just cooked through, don’t let it overcook as it will become dry.
Remove from skillet
Add seasoned butter to the same skillet. Cook over medium high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.
Garnish with a sprig of parsley

Whole Roasted Cauliflower

My son, Jason, found this recipe. It is from Miznon in New York City and appeared in Food and Wine. It is silky and creamy all in one mouthful. The recipe calls for sel gris (grey salt) which I don’t have so used regular salt instead.
I usually make a cauliflower cheese, or roast it with red pepper flakes, but this recipe doesn’t need any additions, it just lets the cauliflower shine on its own at its best.

Ingredients

1 Whole cauliflower with green leaves, base sliced so it stands straight leaves intact.
7 tablespoons salt
3 tablespoons extra virgin
      olive oil
2 gallons water


Directions
Preheat the oven to 550 degrees Fahrenheit
Have the rack centered in oven

In a large pot bring 2 gallons water to the boil.
Test to see how much water is needed before it’s boiling away. Place the cauliflower in pot and cover with water, may not be as much as 2 gallons
Once the water is boiling, add
6 1/2 tablespoons salt
Carefully lower the cauliflower into the boiling water and place an ovenproof ceramic plate over the top to keep the cauliflower submerged. Cover and boil for about 10 mins or until a fork inserted into the cauliflower is just beginning to feel tender. Don’t let it get mushy.
Remove the cauliflower carefully and let it cool whole in a colander so the excess water can drain a bit.
Take 1 tablespoon of the oil and brush all over cauliflower .
Next sprinkle 1/2 tablespoon salt over the top
Place the cauliflower on a baking sheet and bake in the oven for about 15 minutes or until it starts to brown on top.
Remove, brush with remaining 2 tablespoons oil and eat immediately.