The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.
I was eager to try this recipe because it’s so different from the standard fish ‘formula’ – meaning, lemon + butter + garlic and/or white wine. I have nothing against those wonderful ingredients, mind you, but it’s nice to mix things up every so often.
Now I am eager to make Swordfish with Smoked Paprika again – and add it to the regular rotation – because it’s quick, easy and downright delicious!
Now I am eager to make Swordfish with Smoked Paprika again – and add it to the regular rotation – because it’s quick, easy and downright delicious!
The Occasion: Perfect for a weeknight dinner. The leftovers hold up well for lunch or supper the next day too.
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The Playlist: This lengthy track is one of Joni Mitchell’s more experimental jazz forays, from the Don Juan’s Reckless Daughter album (1977). It received mixed reactions but I kinda like it, especially when sax man Wayne Shorter cuts loose.
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The Recipe: Swordfish with Smoked Paprika comes to us from Hank Shaw at one of my fave food sites, Simply Recipes.
They have a down to earth style of describing the recipes, ingredients, and techniques and making them user-friendly.
There’s a deep archive of tasty recipes in all categories, so you definitely should make this website one of your regular visits.
They have a down to earth style of describing the recipes, ingredients, and techniques and making them user-friendly.
There’s a deep archive of tasty recipes in all categories, so you definitely should make this website one of your regular visits.
What Makes it Special? It’s all about the beautiful warm spices and the lovely fresh herbs.
Kitchen Tips: I discovered a helpful ingredient swap that made this dish even better, in my opinion. The recipe calls for pine nuts which: a) I did not have on hand, b) are wickedly expensive, and c) were known to cause a bad physical reaction for some diners a few years back.
A smart person on the Google machine suggested substituting chopped cashews for pine nuts and I thought A-HA! It provides a creamy/crunchy texture and mild flavor like pine nuts. When toasted and added to the swordfish dish, I couldn’t imagine anything better. All hail the Power of the Internet!
Click on the photos below to enlarge them and read the captions.
Kitchen Tips: I discovered a helpful ingredient swap that made this dish even better, in my opinion. The recipe calls for pine nuts which: a) I did not have on hand, b) are wickedly expensive, and c) were known to cause a bad physical reaction for some diners a few years back.
A smart person on the Google machine suggested substituting chopped cashews for pine nuts and I thought A-HA! It provides a creamy/crunchy texture and mild flavor like pine nuts. When toasted and added to the swordfish dish, I couldn’t imagine anything better. All hail the Power of the Internet!
Click on the photos below to enlarge them and read the captions.
The Verdict: Quick. Easy. Delicious. And a little different. DONE. I’ll for sure be making this again, and I might even goose up the quantity of smoked paprika. Bring on the flavor that we savor!
Find the Recipe at Simply Recipes. No seriously, go ahead and click on the link, then bookmark it. You are going to want, nay NEED, this recipe sometime soon.
Find the Recipe at Simply Recipes. No seriously, go ahead and click on the link, then bookmark it. You are going to want, nay NEED, this recipe sometime soon.
Between the smoky spices, the herbs, and the crunchy toasted cashews (or pine nuts) this dish is Mwah!
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