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!
Not to put a damper on dinner, Mr. M, but swordfish is on the endangered species list.
ReplyDeleteMore 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.
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..
ReplyDeleteTHS: You might want to check your facts before making such an accusation.
ReplyDeleteJeannie: Thanks, and enjoy the stir fry!
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!
ReplyDeleteIt looks like a very healthy meal!
ReplyDeleteI like swordfish.
Who's the debbie downer?
ReplyDeleteWe do our veggies like that often..and sometimes go overboard with the crushed red pepper.