March 08, 2007
Baked Swordfish with mushrooms & broccoli
I love trying new fish recipes. This is a big change for me from just an year ago, when I was unsure about cooking fish at home. Since then I have tried baking, frying, I've tried poaching or my all-time favorite comforting macher jhol. And in this process I have discovered so many different fish - tilapia, catfish, pompano, haddock, seabass and now swordfish.
We got swordfish from the grocery store after a friend recommended it. No doubt it was expensive and a treat for us. The fish was marinated in lemon juice with freshly ground black pepper, turmeric, and ginger and topped with toasty sesame seeds and chopped cilantro. It was delicious, the nuttiness of sesame seeds, the freshness of cilantro and the tangy lemon enhanced the flavor of the swordfish steak. The baked vegetables were a bonus! I like mixing different spices and this was one of those trial moments with a great outcome.
2 swordfish steaks
1 broccoli crown
1 pack baby portabella mushrooms
1/4 tspoon - turmeric powder
3/4 tspoon - freshly ground black pepper powder
1 1/4 tspoon - sesame seeds
1 1/4 tspoon - ginger (minced)
1 tbspoon lemon juice
6-8 stalks of cilantro - chopped
1 tspoon olive oil
salt to taste
Marinate swordfish steaks with lemon juice, black pepper, turmeric, salt and ginger for 3-4 hours.
In the meantime, toast the sesame seeds till they have a nutty aroma and chop the cilantro.
Heat the oven to 350 deg F and cut the broccoli and mushrooms.
Oil a baking dish, put the vegetables and then the fish steaks. Sprinkle sesame seeds and the chopped cilantro on the fish and vegetables.
Let it cook for 35-40 min till the fish flakes easily.
This is my entry to Weekend Herb Kitchen hosted by newly wed Anna at Morsels and Musings. It seems that I have been sending several cilantro recipes to WHB. I have to start looking at other herbs!