Swordfish Steaks with Peppercorn Butter Sauce

 

I found this recipe in Bon Appetit dated September 2005, I
t 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 am always nervous about making swordfish, it can be
dry and heavy - however this recipe produces a moist flakey
fish.

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

Directions
Place 2 tablespoons butter in a bowl to come to room temperature
Mash 2 tablespoons butter, 3 teaspoons chopped parsley, 1 clove finely minced garlic, 1/2 teaspoon ground peppercorns and 1 teaspoon grated lemon peel  in a small bowl. Season to taste with salt.
Wash the fish and pat dry with paper towels.
Heat 1 tablespoon olive oil in an ovenproof heavy skillet over medium high heat. Sprinkle swordfish with salt and ground peppercorns. Add swordfish to skillet. Cook until browned on one side approximately 3 minutes. Turn swordfish over and transfer the fish to the oven, cook for a further 10 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

Arctic Char Sauteed with Orange-Lentil Salad

 Sautéed Arctic Char with Orange-Lentil Salad
Inspired by Epicurious

Last Sunday we purchased an arctic char fillet at the Farmer’s Market, not sure how to cook this fish but since I had some leftover mmjadarah (lentil dish) I thought I’d try a lentil salad. Epicurious had a roasted arctic char recipe with a lentil salad. The addition of oranges sounded perfect. Instead of roasting, I pan fried the fish. My lentils were already seasoned and cooked, however you can use canned lentils instead. I don’t think it would taste the same, mmjadarah is silky and totally delicious, cooked slowly it’s just heavenly. (the recipe for mmjadarah is below) Arctic char is similar to salmon but much lighter and milder in taste.
The fillet was about 1 lb in weight and I was able to cut it into 4 pieces similar to the one this picture. This is not my picture, we ate it too fast for me to catch it. This is the roasted one from Epicurious. When we make it again, I will take a picture of our fish with the lentil salad.

Ingredients

4 arctic char fillets about 4-5oz each
4 tablespoons Chopped Chives
4 tablespoons olive oil
2 tablespoons butter
(For the Lentil Salad)
1/4 cup freshly squeezed orange juice
Zest of 1 orange
5 teaspoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon salt
1/2 teaspoon pepper
3 cups mmjadarah (or canned lentils, rinsed and drained)
1/4 cup chopped mint
2 tablespoons chopped red onion
8 snap peas cut into three sections
4 orange wedges for garnish
Parsley for garnish

Directions

Make the lentil salad first.
Whisk orange juice and zest in a bowl, add 4 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon salt and 1/2 teaspoon pepper. Stir in the lentils gently add 2 tablespoons chopped red onion and 1/4 cup chopped mint.

Wash the fish and pat dry with paper towels. Season with salt and pepper. Sprinkle 4 tablespoons chopped chives over the fish. Place a pan over medium high heat, add 4 tablespoons olive oil and 2 tablespoons butter, wait for the oil and butter to be sizzling.
Place the fish skin down in the pan and sauté for 3 minutes (until the skin is browned),
Flip the fish over and sauté for another 3 minutes.
Remove fish and serve with lentil orange salad. Add a few orange wedges and some parsley stalks.
I also added some lemon wedges

 
Mm-Jadarah - Lentils
Ingredients
1  cup Lentils
1/4 cup Rice
Spanish Onion
Lipton’s Beef Flavor with Mushrooms (or Lipton's Beef & Onion)
Water
Salt
Pepper
Allspice
Cinnamon
Cumin
Oil

Directions
(For every cup of lentils, use 1/4 cup of rice) This is a guide if you want to make more or less than the given recipe.

Place 1 cup of lentils and 1/4 cup rice in pan and cover with 4 cups of water.
Add 2 teaspoons salt, 1/2 teaspoon pepper, 1/4 teaspoon cinnamon, 1 teaspoon cumin and one tablespoon allspice.
Bring to boil over high heat.
Take 1 package of Lipton’s Beef Flavor with Mushrooms mix, dissolve in a 1 cup of water cup of water first, then add to lentils and stir well so it does not lump

Chop 1 Spanish onion and saute in oil till golden brown. Add to lentils. After the onions are done and added to the lentils, take 1 cup water, pour into skillet to gather goodness and then add to lentils.

Turn heat to low and let simmer and thicken without lid.
Stir from time to time.
Keep checking and tasting, if you feel the mixture is becoming too thick and the lentils are not soft yet, add more water.

It should have a rice pudding texture.
Serve cold with sauteed onions, fresh green onions and a salad.
Also good scooped up with cabbage leaves.

This dish can be used as a base for a lentil salad or lentil soup.s