Friday, December 3, 2010

The Swordfish Steak

Normally my fish choice (when in a hurry at my supermarket) is tuna steak. Fish in general is pretty easy for me as I worked in a fish restaurant for four and a half years. I'll kill your lobster, shuck your oyster, and other innuendos as well.

I was in a rush and bored with tuna, so I opted for a frozen swordfish steak. Usually these are pretty good, but I'll say at the outset that this steak wasn't the best. Not firm enough and not flaky enough.

Still, I peppered and salted that thing and got to town with a couple of tablespoons of olive oil.

With this dish I wanted to serve up some brussels sprouts. After watching an episode of Alton Brown's Good Eats on the subject, I was hungry for the green. 

Peel off the outer layers, cut off the dirtier part of the root, and slice lengthwise. 

Marinate in sesame oil, salt, and pepper for about twenty minutes. 

Keep up with that steak and make sure to flip. 

Sautee the brussels sprouts on high for only a few minutes. 

Serve as the side...

With your grilled swordfish.

As I mentioned, make sure you're picking a good piece of meat. These weren't exceptional and would've made the meal much better had they been.

Your soundtrack for this entry: The Breeders - Invisible Man

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