Not a good day today, Wednesday. Didn't feel very well for most of it. I think it was my IBS playing me up but anyway had to get my groceries picked up which added another $26 to my bill. Just what I needed. Our cleaner was here and she kind of had to vacuum round me. I also had to cancel ladydog's visit with Zoey too. Disappointing, Matt does so enjoy Zoey's visits and I, of course, really enjoy ladydog's visits.
Thursday morning I am supposed to take the car in for service, hope I am feeling up to it because it's been a while and I want them to check out the tire that nearly went flat.
After my moaning, tonight I am pleased to say I am fine. Didn't do a lot all day, but this evening we watched a programme called Dog Tales which was fascinating. All about the development of wolves into dogs over a few million years. They have been doing lots of experiments to find out if it's just the food or dogs really love us. Even putting them in MRIs to test their brain reactions (no wonder we can't get MRIs easily!!}. They have decided dogs really love us. They showed experiments which are being done in Russia where they have foxes in rows and rows of cages which I thought was rather cruel.
However, it has produced some interesting results on the development of foxes and their relatives into the dogs we know today. If you get a chance to see the programme Dog Tales I recommend it, it was very interesting. Next week they are doing Cat Tales - this was on Nova by the way. Fairly appropriate show bearing in mind the Westminster Dog Show just took place in New York.
I actually sent a text message to ladydog on my new phone tonight but I am not quite sure how it works yet. I still have lots of phone numbers I need to put in. I either haven't had time or haven't felt like doing it. Not that I have tried it, but I don't think the SIM card from my old flip top would fit my new phone. My new case for the phone arrived today. As I will probably always carry it in my purse, I didn't want to risk scratching the screen.
Swordfish used to be Matt's favourite fish, not sure he would recognise it as such these days, however, he would, no doubt, still enjoy eating it. Only one thing with this dish, he is not terribly fond of olives. I, on the other hand, love them. Yes I know, not much I don't like.
Grilled Swordfish with Fennel-Olive Relish
Rosé wine in the sauce and the salad dressing is the secret ingredient in chef Jennifer Carroll’s
delicious grilled swordfish.
SWORDFISH
1/4 cup extra-virgin olive oil, plus more for brushing
1 tsp finely grated lemon zest plus 1 tablespoon fresh lemon juice
1/2 tsp kosher salt
1/4 tsp pepper
4 8 oz skinless swordfish steaks.1/2 inch thick, skin and bloodline trimmed
ROSÉ MAYONNAISE
3/4 cup dry rosé
2 Tbs minced shallot
1 Tbs unseasoned rice vinegar
1/2 tsp finely grated lemon zest plus 2 teaspoons fresh lemon juice
1/4 tsp grated garlic
1 cup mayonnaise
RELISH
1 fennel bulb, cored and finely chopped, fronds reserved
1/4 cup pitted kalamata olives, thinly sliced
1/2 cup thinly sliced radishes
5 oz baby spinach (4 cups)
1/4 cup chopped chives
3 Tbs extra-virgin olive oil
1 Tbs unseasoned rice wine vinegar
1/2 tsp finely grated lemon zest plus
1 Tbs fresh lemon juice
Kosher salt Pepper
Step 1 Marinate the swordfish
In a large resealable plastic bag, combine all of the ingredients except the fish and mix well. Add the swordfish and turn to evenly coat. Seal and refrigerate for 1 hour.
Step 2 Meanwhile, make the mayonnaise
In a small saucepan, simmer the rosé over moderate heat until reduced to 2 tablespoons, about 10 minutes. Transfer to a medium bowl and let cool to room temperature. Whisk in the shallot, vinegar, lemon zest, lemon juice, garlic and mayonnaise until smooth.
Step 3 Make the relish
In a medium bowl, combine all of the ingredients except the fennel fronds and season with salt and pepper. Add 1/3 cup of the rosé mayonnaise and toss to evenly coat the vegetables.
Step 4
Heat a large cast-iron grill pan and brush with oil. Remove the swordfish from the marinade and season with salt and pepper. Grill over moderately high heat, turning once, until golden and cooked through, 3 to 4 minutes per side. Serve the swordfish with the relish and remaining rosé mayo. Top the fish with fennel fronds.
Servings: 4
Author: Jennifer Carroll
Source: Food and Wine
Have a great day
Thursday morning I am supposed to take the car in for service, hope I am feeling up to it because it's been a while and I want them to check out the tire that nearly went flat.
After my moaning, tonight I am pleased to say I am fine. Didn't do a lot all day, but this evening we watched a programme called Dog Tales which was fascinating. All about the development of wolves into dogs over a few million years. They have been doing lots of experiments to find out if it's just the food or dogs really love us. Even putting them in MRIs to test their brain reactions (no wonder we can't get MRIs easily!!}. They have decided dogs really love us. They showed experiments which are being done in Russia where they have foxes in rows and rows of cages which I thought was rather cruel.
However, it has produced some interesting results on the development of foxes and their relatives into the dogs we know today. If you get a chance to see the programme Dog Tales I recommend it, it was very interesting. Next week they are doing Cat Tales - this was on Nova by the way. Fairly appropriate show bearing in mind the Westminster Dog Show just took place in New York.
I actually sent a text message to ladydog on my new phone tonight but I am not quite sure how it works yet. I still have lots of phone numbers I need to put in. I either haven't had time or haven't felt like doing it. Not that I have tried it, but I don't think the SIM card from my old flip top would fit my new phone. My new case for the phone arrived today. As I will probably always carry it in my purse, I didn't want to risk scratching the screen.
Swordfish used to be Matt's favourite fish, not sure he would recognise it as such these days, however, he would, no doubt, still enjoy eating it. Only one thing with this dish, he is not terribly fond of olives. I, on the other hand, love them. Yes I know, not much I don't like.
Grilled Swordfish with Fennel-Olive Relish
Rosé wine in the sauce and the salad dressing is the secret ingredient in chef Jennifer Carroll’s
SWORDFISH
1/4 cup extra-virgin olive oil, plus more for brushing
1 tsp finely grated lemon zest plus 1 tablespoon fresh lemon juice
1/2 tsp kosher salt
1/4 tsp pepper
4 8 oz skinless swordfish steaks.1/2 inch thick, skin and bloodline trimmed
ROSÉ MAYONNAISE
3/4 cup dry rosé
2 Tbs minced shallot
1 Tbs unseasoned rice vinegar
1/2 tsp finely grated lemon zest plus 2 teaspoons fresh lemon juice
1/4 tsp grated garlic
1 cup mayonnaise
RELISH
1 fennel bulb, cored and finely chopped, fronds reserved
1/4 cup pitted kalamata olives, thinly sliced
1/2 cup thinly sliced radishes
5 oz baby spinach (4 cups)
1/4 cup chopped chives
3 Tbs extra-virgin olive oil
1 Tbs unseasoned rice wine vinegar
1/2 tsp finely grated lemon zest plus
1 Tbs fresh lemon juice
Kosher salt Pepper
Step 1 Marinate the swordfish
In a large resealable plastic bag, combine all of the ingredients except the fish and mix well. Add the swordfish and turn to evenly coat. Seal and refrigerate for 1 hour.
Step 2 Meanwhile, make the mayonnaise
In a small saucepan, simmer the rosé over moderate heat until reduced to 2 tablespoons, about 10 minutes. Transfer to a medium bowl and let cool to room temperature. Whisk in the shallot, vinegar, lemon zest, lemon juice, garlic and mayonnaise until smooth.
Step 3 Make the relish
In a medium bowl, combine all of the ingredients except the fennel fronds and season with salt and pepper. Add 1/3 cup of the rosé mayonnaise and toss to evenly coat the vegetables.
Step 4
Heat a large cast-iron grill pan and brush with oil. Remove the swordfish from the marinade and season with salt and pepper. Grill over moderately high heat, turning once, until golden and cooked through, 3 to 4 minutes per side. Serve the swordfish with the relish and remaining rosé mayo. Top the fish with fennel fronds.
Servings: 4
Author: Jennifer Carroll
Source: Food and Wine
Have a great day
