Swordfish with picture and halibut recipe Swordfish with picutre and a halibut recipe

Swordfish with picutre and a halibut recipe

Swordfish

I’ve given this recipe for swordfish before in a whole menu, but here it is with a picture I was finally able to access.

Below that is a quick and easy halibut recipe. Fish is healthy and delish…try some!

For the swordfish: use fish that isn’t too thinly cut with the blood line taken out, if you prefer…I always cook the fish with the skin on. If you have a dog–he’ll be delighted if you cut up the dark meat and skin and plop it into his plate of dry dog food. I’m sure cats would go for it in a big way, and as they say in Tennessee, Bless your heart!

Pour a little olive oil in the pan and then on each piece of meat add a little smidgen of olive oil a little bit tomato sauce, a little shot glass of vino, a little piece of sliced onion, a little minced clove of garlic a few teaspoons of some capers, a handful of black olives, or you may use green ones with pimento, a smattering of cilantro. (And a partridge in a pear tree!)

Instructions: Salt and pepper the fish–may use garlic powder, if desired. Heat the olive oil and cook the fish a few minutes on each side before adding all the ingredients. Remove and add the onions, garlic and fry till golden. Add vino. Add tomato. Cook down. Add the juices of the fish. Turn off and add: capers, olives (I use the squishy Greek ones and pit them…always pit olives! and cilantro. return the fish and simmer. Don’t overcook it. Fish doesn’t need a lot of cooking…I implore you. Poke it with a fork for doneness! Or flake off a small piece.

Halibut

1 & 1/2 lbs whole filet for 3-4 people. Use a heavy frypan.

Ingredients:

2 tablespoons of butter
1 onion sliced-long
2 cloves of minced garlic
juice of 1/2 lemon
3 tablespoons of red sauce
chopped parsely, basil, if desired
salt & black crushed pepper to taste
a tablesopoon of capers
1/2 cup of anchovy stuffed olives, sliced

Directions:

Heat butter in frypan on a medium heat. Add onions and garlic. When wilted, add lemon juice and fish–I used a whole filet, but you may use chunks or slices. Cook for about 2 minutes and tthen add all the other ingredients. Cover and rraise heat for 3-4 4 minutes. Uncover and stir the ingredients and spoon onto the fish. Cover nad heat on high for another minute or two.

You may also make this without the sauce and add more lemon and some wine, or use wine instead of lemon, eliminate the anchovy stuffed green olives (may use pimento stuffed green olives or none) and add heavy cream.