I spent the past few days with my son, doing the Parents' Weekend thing at his school. Officially, there were campus tours, a football game to watch, long lines at the bookstore where everyone had some variety of sweatshirt in hand, a speech by the university president to be inspired by, not-so-subtle references to upcoming capital campaigns, opportunities to chat with professors and sit in on classes, and a slew of other activities designed to reinforce the wisdom of entrusting this place with our children.
Unofficially, we were there to get an extra large pizza for leftover purposes, provide transportation to the haircut place, and go to Target and pay*.
Taken last year, but literally, we just bought this exact same stuff yesterday.
I totally get the idea that sometimes you need food, fast**.
I just have a very different idea about what that should look like.
Swordfish with Cracked Black Pepper
by
Prep Time: 3 minutes
Cook Time: 10 minutes
Buy the freshest fish you can and do almost nothing to it. Admittedly, Target does not carry fresh swordfish, so you will need to branch out for this one, but you can be eating this in less time than it takes to boil water for pasta, and way faster than Domino's delivers.
Buy the freshest fish you can and do almost nothing to it. Admittedly, Target does not carry fresh swordfish, so you will need to branch out for this one, but you can be eating this in less time than it takes to boil water for pasta, and way faster than Domino's delivers.
Ingredients
- Fresh swordfish steaks, about 1 inch thick
- Great quality olive oil
- Very coarsely ground black pepper
- Coarse sea salt
Instructions
Set oven to broil, and be sure there's an oven rack on the highest position.
Line a baking sheet with foil, and place a baking rack on top. Spray with non-stick spray, preferably olive oil.
Place swordfish steaks on top of the rack. Drizzle generously with the olive oil, and then sprinkle generously with the pepper. Add some salt, too, but not as much as the pepper. Flip steaks, and repeat.
Broil for 10 minutes, watching carefully. Fish should just begin to turn brown at the edges, but still be quite tender in the middle.
Serve with arugula dressed simply with olive oil and lemon or with a warm lentil/tomato salad.
* Who am I kidding? I was 100% there for the hugs. I'm not going to see him again for months!
** Of course I know what these red plastic cups are used for in college. It may be OK for the beverages that are being consumed with leftover pizza and Easy Mac (TM), but with swordfish? Get out the good wineglasses.
You don't have to flip it once you start broiling? Just ten minutes one side and you're done?
ReplyDeleteNope! I never flip fish when I broil it. It's my absolute favorite way to cook any kind of fresh fish, and it works like a charm. Depending on the thickness of your fish, the time could be as long as 12-13 minutes, but check it at 10.
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