I think I’ve been suffering from a little bit of food boredom lately. If I had to eat one more piece of chicken or one more dish made from ground beef, I was going to scream. And I don’t mean a little girly scream. I mean a full-blown tantrum in the middle of my kitchen, complete with blood curdling screams and the Unified Police Department showing up to investigate the disturbance. That’s how sick of the “normal” stuff I am.
Sprouts is kind of my New Favorite Store. Their regular prices aren’t all that special, or at a minimum they’re comparable to my regular grocery store, but their ad prices are to kill for. Unfortunately when I went today the produce department was out of most of their ad items, and the wirey produce guy (who looked a little strung out or really loved his job) apologetically explained their truck didn’t come in. Why does it seem that no matter where I shop they’re out of everything?
I found myself at the butcher counter (after being completely let down with the rest of the store) and was lucky enough to see they actually had some of their ad-priced swordfish in stock. I’ve never eaten swordfish before (that I can recall) and thought it might be a good way to break up the food rut I was finding myself in. I also got some London Broil for another night this week. You know, just to keep things fresh. I’d never used either one.
Most of the swordfish recipes in Paleo Land call for grilling it. While that sounds incredible (and I can almost taste the grill marks in the flesh), the weather is in the teens at night and it is far too cold to be cooking outdoors. Swordfish isn’t supposed to be seasonal, so there had to be another way to prepare it. I found one website that talked about broiling it. That could work! Since I’d never eaten swordfish before and didn’t know what it tasted like, it was fairly difficult to “guess” what kinds of seasonings to use, but you can’t really go wrong with citrus and almost any kind of fish. Garlic was a huge component to all of the recipes for marinades I found online. Sad face.
Getting the timing down was challenging, primarily because of how thick the steaks were. The less fatty ends were a smidge on the dry side, but the fattier ends (closer to the skin) was absolutely melt-in-your-mouth incredible. I wouldn’t pay regular price for swordfish again, but if it’s on sale I’ll definitely be picking some up. It was a very nice change from the usual menu. I served it with a roasted veggie mix of sweet dumpling squash, mushrooms, zucchini and asparagus. Also a nice change.
2 large fillets swordfish (about 2 pounds total)
2 T. olive oil
2 T. apple cider vinegar
2 T. lemon juice
1⁄2 tsp sea salt
1⁄2 tsp onion powder
1⁄2 tsp sage
1⁄2 tsp rosemary
1⁄4 tsp ground black pepper
Rinse swordfish and pat dry with a paper towel. Place fish into a large ziptop bag.
Combine remaining ingredients in a medium mixing bowl and whisk well to combine. Pour marinade into the zip top bag with the fish and turn to coat evenly. Refrigerate 30 to 60 minutes. Remove fish from the bag. Mine were huge, so I cut them in half to make 4 pieces.
Preheat broiler. Line a baking sheet with foil and grease. Arrange swordfish in a single layer on the baking sheet. Broil for 3-5 minutes on each side. Actual broiling time will depend on the thickness of the fish. Mine were closer to 5 minutes each. Be careful not to cook too long, or fish will be dry and tough.