Saturday, June 24, 2006

Broiled Swordfish with Bacon

Seasonal Recipe of the Week
You don't eat fish? Why? Just because we are nowhere near water? This is not an excuse. I have switched to buying IQF fish: individually quick frozen in individual portions. It's very good quality fish which is available in stores all over town. And swordfish in particular, due to its meaty texture and high fat content, freezes extremely well. I also picked this recipe because everybody loves anything with bacon in or on it. I have heard many a vegetarian say the only thing they miss in the meat world is bacon. So here it is:

2 swordfish steaks about 1 inch thick (about 8 ounces each)
Salt and pepper to taste
2 small yukon gold potatoes (skin on) parboiled for 10 minutes, cooled and then thinly sliced
1 small onion thinly sliced
2 slices apple wood smoked bacon cut into thirds
1/2 diced red and green pepper
1 tablespoon good quality olive oil
1 tablespoon chopped parsley to garnish

Preheat your broiler. Line a baking sheet with tin foil and sprinkle with olive oil. Sprinkle both sides of the swordfish steaks with salt and pepper, and place on sheet pan. Cover steak with thin slices of potato. Top with sliced onion and peppers and then top with bacon. Drizzle the rest of the olive oil on top and add a bit more black pepper. Broil until the vegetables are lightly charred, the bacon is cooked, and the fish flakes when you put a fork into the side. Now, broiler strength is different so timing can be tricky. I recommend 10 minutes and check it. Top with chopped parsley.

I would serve this with a nice crisp salad and a chilled Sauvignon Blanc. Call me and I'll be there for dinner!