Tuesday, June 15, 2010

Swordfish quickie

I was minding my own business last night, blogging the furthest thing from my mind (imagine that!), when all of a sudden a pretty good concoction winds up on my dinner plate.

Naturally, I had to share.

Simple stuff here, folks. Took a nice piece of swordfish, rubbed it with extra virgin olive oil, a little salt and pepper, then coated it with cornmeal and shoved it in the oven.

On the side is a combination of roasted vegetables I do a lot: cabbage, carrots, red onion, garlic (of course) and some hot pepper.

That's it.

Beautiful day here in Maine and so me and the Gootz are off on a ride.

Buona giornata!


Thomas Henry Strenk said...

Not to put a damper on dinner, Mr. M, but swordfish is on the endangered species list.
More importantly, that fish looks a little pale to me. I like to sear it in a pan first to give the fish a little color then put it in a hot oven just to finish.

Jeannie said...

Well I think the fish looks fine, I'll take note and use another species if swordfish is not available, but I would stir fry my mixed vegetables instead of roasting them! :D mmmmm...could almost taste it..

Mister Meatball said...

THS: You might want to check your facts before making such an accusation.

Jeannie: Thanks, and enjoy the stir fry!

Claudia said...

Hmmm ...I thought Atlantic swordfih were on the "ok" fish to eat. Must check. I like the simplicty. I like not being a slave to a meal when a gorgeous day occurs!

Pat @ Mille Fiori Favoriti said...

It looks like a very healthy meal!
I like swordfish.

Grant said...

Who's the debbie downer?

We do our veggies like that often..and sometimes go overboard with the crushed red pepper.