So it’s that time of the year again…spring is here, and summer is right around the corner. It’s the time when we start to pull out the summery clothes only to discover we don’t fit into them anymore, or that those muscles we remember last summer are no longer existent. My husband starts to get crazy around this time—pledging to eat almonds (he hates almonds), do Tony Horton videos (P90X!), and get on my case to start making healthy-lifestyle approved meals. “Grilled Chicken” he yells to me—um no. Well don’t get me wrong, I like grilled chicken (actually not the biggest fan), but who wouldn’t get sick of eating grilled chicken and brown rice everyday? I promised him I would start to incorporate some better meal options into our diets (I mean geez I cook homemade dinners for the guy all week long, you’d think that was enough). But seriously, I can make yummy, satisfying, good-for-you meals right? Right? YES!
Not to worry, this blog isn’t turning all health-crazy on you. You’ll probably see a pasta someday soon, and definitely something sugary, buttery, and covered in chocolate, but I’m going to be trying some new things out—at least a few days a week. For this meal, I cut out any unnecessary ingredients, and really relied on good extra-virgin olive oil. It’s packed with the “good fats”. Interestingly, this recipe is a Sicilian-inspired one, and I’m currently using really delicious Sicilian olive oil—Partanna brand to be exact. This oil is really affordable and super flavorful. It really tastes like you spent a ton of money. It’s one of the benefits I enjoy from living in an Italian Queens, NY neighborhood. My Saturdays involve going to the bank, walking to the Italian meat shop, usually ordering an italian hero or some olive loaf to split with the hubby on freshly baked italian bread, and bringing home cases of Italian imported Peach Black Iced Tea. Oh, and when needed, imported olive oil! Ok, ok, enough about my life—back to olive oil. Go and invest in some good, but affordable stuff. Trust me, when you’re only flavoring things like salads and potatoes with olive-oil, it needs to be flavorful and fruity. Another ingredient I’m starting to use more than ever….lemon! I’ve decided that lemon is my go-to, feel good, healthy flavor. That sour, sweet flavor is so refreshing, and just screams summer. I actually just bought a lemon-basil plant…so excited (but let’s get to that later). Combined with some good olive oil=winner, winner, fish dinner.
This Salmoriglio sauce is a Sicilian lemon sauce that’s great on fish, even delicious on potatoes and other veggies. Oh, and did I mention how pretty it is? A few, simple and healthy ingredients is all it takes to dress up simple grilled dishes. I grabbed a piece of swordfish to grill with it, but you can easily use shrimp or other cuts of fish. It’s a realllllly quick meals too, which I know all of you working folks will appreciate. I served this with a nice tomato basil salad (olive-oil, balsamic, basil, salt, pepper), and some smashed yukon gold potatoes with arugula. I never knew how much I LOVED yukon golds. They make the most creamy, velvety mashed potatoes, but since I bathe my mash in cream and butter, I had to go a different route to please the man. Boiled half with the skin on, then smashed with arugula, salt, pepper and a little drizzle of extra-virgin olive oil. YUM. When the salmoriglio sauce drenched my potatoes—double yum!
Hope you all enjoy this one—I know I did! And it was all washed down with some nice crispy pinot grigio
- 2 (or 4) Swordfish steaks (not to big!!)
- 1 lemon, juiced plus the zest
- ⅓ cup extra-virgin olive oil
- handful of fresh chopped parsley
- 2-4 garlic cloves, minced
- ½ tsp dried oregano
- pinch of crushed red pepper
- coarse salt
- fresh ground pepper
- 2 tablespoons hot water
- In a bowl, combine the lemon juice, zest, parsley, garlic, oregano, crushed red pepper, pinch of salt, and pepper.
- Gently whisk in the olive oil. Once incorporated, whisk in the hot water, pouring it in slowly.
- Marinade the swordfish in the sauce for a few minutes, then place on an oiled grill (outdoor or indoor) until fully cooked, about 8-10 minutes total.
- Transfer to a plate and pour additional sauce on top before serving.