Snow, Dentist, Stove.

We've been having a drop of winter here lately although not as bad as south of us apparently. Thank goodness. It really hasn't been that bad a winter this year, but it is dragging along. As I keep saying though, the worst snow storm I ever remember was in April.

Not a lot to write about right now, Dentist at 9 a.m. this morning and I am not sure what they will be doing but hoping it will not stop me bowling this afternoon.

One thing I did manage to recalibrate my stove and tested it today. It came out at exactly the right temperature. So now I am happy.

This looked really interesting, I love swordfish anyway so I thought this would be good.

Coconut-Crusted Swordfish with Kumquat Sauce

This coconut-crusted swordfish is served with a delightfully tart sauce made with kumquats—tiny citrus fruit that you can eat whole, including the skins and seeds. For an extra hint of coconut flavor,

sear the fish steak in coconut oil. Serve with brown rice and glazed carrots.

2 swordfish or mahi-mahi steaks (8-10 ounces each)
¾ tsp salt, divided
¼ tsp pepper
½ cup unsweetened shredded coconut
½ cup orange juice ¼ teaspoon cornstarch
1 Tbs canola oil or coconut oil plus 2 teaspoons, divided
½ cup sliced kumquats, seeded if desired
¼ cup finely chopped shallot ¼ teaspoon crushed red pepper, or to taste
Preparation

1. Cut each fish steak in half horizontally so you have 4 thin steaks. Sprinkle with ½ teaspoon salt and pepper. Place coconut in a shallow dish and dredge the fish in it. Mix orange juice and cornstarch in a small bowl; set aside. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook the fish until golden brown, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm. Reduce the heat to medium and add the remaining 2 teaspoons oil, kumquats, shallot, crushed red pepper and the remaining ¼ teaspoon salt. Cook, stirring occasionally, until the kumquats start to soften, about 2 minutes. Stir in the orange juice mixture and let simmer for 1 minute. Serve the sauce over the fish.

Source: EatingWell

Author Notes If you can't find kumquats, try using orange or clementine segments.


Have a great day