For the month of January, I’m trying to keep with some fit, clean, easy to prepare and healthy dishes. The month of December saw most of us indulging in food and alcohol, saying yes to another serving, another helping of dessert and perhaps one extra beverage.
My neighbors were over last week for coffee and an array of Christmas treats and it turns out they consumed FORTY POUNDS OF BUTTER. That’s alot of sweet and savory foods. Upon closer inspection of our grocery bills, we consumed a mere 25 pounds of butter…PHEW!
I’ll do my best to showcase some lighter fare for the month but I do still have a backlog of treats to post about but I can assure you that NO TOFU will appear on this blog for January or any other month.
Today’s subject is swordfish. It’s a fish that can convert the hardest of pescio-haters out there. Consider it the chicken breast of the sea, if you will. It usually comes in a fillet, very neutral in flavour, forgiving to cook and moderate in cost.
If you do find yourself enjoying swordfish, try & limit the consumption to once a month. Sadly, our oceans are also becoming a sewers and larger fish have higher levels of mercury in them. The higher the fish is in the food chain, the higher the mercury levels.
On to the fish dish. This recipe comes courtesy of The Australian Women’s Weekly Cookbooks and this dish comes from the Seafood installment. There must be dozens of these magazine-formatted magazines that offer quick, delicious recipes with photos for you folks that still like and read “pop-up” books like me!
So…there are three components to this dish: swordfish, skordalia and baby spinach. The sword fish, we’ve already discussed. The Skordalia, well it’s a puree of boiled potatoes that are mixed with pulverized garlic in a mortar & pestle. Skordalia is traditionally paired with fried codfish but the paring with the swordfish works wonderfully.
Some of you might be tempted to try and make this skordalia in your food processor – resist temptation unless you want a garlic paste fit for applying wall paper or having the mixture split on you.
The third and final component is baby spinach that’s wilted in some olive oil with a little bit of minced shallot, some mint and a bit of salt. Lay a bed of Skordalia on your plate, set your swordfish on top then crown everything with a mound of baby spinach and another dollop of skordalia.
Finally, the swordfish can be done on an outdoor grill or on one of those stovetop grilling pans. In either case, ensure the grilling surface is clean, lubricated with a vegetable oil (prevent sticking) and grilled over high heat.
Swordfish With Skordalia (Ξιφίας Με σκοÏδαλιά)
(serves 4)
4 swordfish steaks
sea salt
ground black pepper
extra virgin olive oil
2 Tbsp. olive oil
10 handfuls of baby spinach, rinsed
1 tsp. of fresh mint leaves
1 shallot, minced
Skordalia
3-4 large potatoes, boiled with skins on
4-5 cloves of garlic
1/2 cup olive oil
splash of wine vinegar or lemon juice
salt to taste
- Prepare your mise en place (organize all your ingredients). Boil your potatoes with the skins on in salted water (retain nutrients), rinse and dry your baby spinach and have your shallots and garlic peeled and ready for use. Ensure your swordfish fillets are brought back to room temperature before cooking.
- As soon as your potatoes are fork-tender, remove them from the boiling water and replace with cold water to bring the heat down to a safe handling temperature. Use the dull side of a knife to peel off the skins and set aside. Now add a little coarse salt and your garlic cloves and pound into a mash with your mortar and pestle. Now add the potatoes and a splash of vinegar and pound into a mash until the garlic and potatoes are incorporated. While stirring the mash, slowly add your olive oil into the potato mixture. Add in small stages until the warm potatoes have absorbed the oil. Continue until about 1/2 cup olive oil has been absorbed by the potatoes. Taste and adjust seasoning with salt.
- Grill your fish either on your pre-heated outdoor grill or indoor grilling pan. In both cases, high heat is required and your grilling surface should be clean. Rub some olive oil on your fillets and season with salt and pepper. Grill your sword fish fillets for about 2-3 minutes a side and keep warm.
- In a large skillet, add the olive oil and shallots and saute over medium heat for a minute. Add half of your spinach leaves and toss to coat with oil and to wilt for a couple of minutes. Turn the heat off and add the remaining spinach leaves and mint and continue to wilt the leaves for another couple of minutes. Season with some salt, toss and reserve.
- Divide the Skordalia evenly on each plate (reserve 4 Tbsp. to top each plate), place a fillet on top, followed by a mound of wilted spinach, then a small dollop of Skordalia over the spinach. Drizzle with extra-virgin olive oil and serve.
If you are not reading this post in a feed reader or at http://kalofagas.blogspot.com then the site you are reading is illegally publishing copyrighted material. Contact me. All recipes, text and photographs in this post are the original creations & property of the author. © 2007-2009 Peter Minakis
56 Responses
Once again your dish reminds me that we need to eat a lot more fish
It’s been a long time since I’ve had swordfish. It was always one of my favorite fish. This dish looks delicious Peter and if eating healthy looks like this … bring it on!!
Skordalia- yum. I need to try that. It sounds like it’s more fun to make than mashed pots. And more flavorful, no?
I love any excuse to use the mortar and pestle.
We eat fish a couple of times a week, but rarely swordfish. Your recipe is a great use for any fish!
I only used 20 pounds of butter, but I used 35 pounds of flour and 15 quarts of whipping cream! I try not to add it up when everyone’s home; it’s depressing. So I was glad to see that you used an absurd amount of butter, too!
No tofu! Woo! Love this recipe…and swordfish sometimes get a bad rap…too bad, it’s an awesome fish to cook with.
ps…I am experimenting with the elk sausage…just got a new attachment for my Kitchen Aid…let’s trade ideas!
That kind of fit food is always welcome! A delicious dish!
Cheers,
Rosa
That kind of fit food is always welcome! A delicious dish!
Cheers,
Rosa
That kind of fit food is always welcome! A delicious dish!
Cheers,
Rosa
That kind of fit food is always welcome! A delicious dish!
Cheers,
Rosa
That kind of fit food is always welcome! A delicious dish!
Cheers,
Rosa
That kind of fit food is always welcome! A delicious dish!
Cheers,
Rosa
That kind of fit food is always welcome! A delicious dish!
Cheers,
Rosa
You make seafood look so delicious Peter…a great combination, especially that skordalia!
Peter,
Sometimes I really need a real simple meal like this. Not to mention that spinach is my family favorite veggies.
Cheers,
Elra
Skordalia is good with anything…or nothing!
Oh, this does look good and *perfect* for January! I love your butter stats, I would be afraid to find out ours. I am happily in denial.
I enjoy those Australian Women’s Weekly mags too. I’m also partial to some Donna Hay :-)
Niamh
P.,
I am making salmon tomorrow, so that’s a start.
I rarely eat swordfish, but I like this recipe…..will try it.
So, no alcohol consumption?
I understand no tofu consumption.
Stace
I think we’re all feeling it and I’m also trying to abstain from the insanity of the holidays – fish, salads – lots of veggies. Keep the healthy dishes coming. The swordfish looks so beautifully milky and it’s such an easy fish to eat.
Aahh, great minds think alike….I also posted swordfish today…and for the same reason, to try and work off all the over-indulgence. Gumdrops…….25 pounds, why oh why did you count?????
Nice, Peter :)
Aw, shucks, Peter. I feel like the NO TOFU comment was especially for me. :P
I love any fish me skordalia. This looks so much lighter, brighter than the typical pan-fried cod. Yum!
Maria
Ahh peter. Looks delicious. And now that I’m pregnant I’m supposed to eat more leafy greens than I can possibly stand. Pairing it with that light delicious swordfish makes them look awesome. Now if I can only figure out if swordfish is on the “ok for pregnancy” list…this condition really cramps my eating style.
Butter will definitely be out of my list until next Christmas and as you say I too have a lot of recipes which I have not posted yet but that doesn’t mean that I won’t start eating healthy again. The swordfish sounds delicious with the combo of skordalia.
I’ve never had swordfish – I will have to give it a go. You make everything look so good!
I also love your skordalia – yum yum!
a perfect greek combo – a variation of skordalia, beetroot salad and bakaliaros
glad to hear tofu is off your list of ingredients – i could add a few to the list myself…
Oti prepei ena psaraki meta apo osa fagame tis giortes!
Synithos ti skordalia tin trwme me mpakaliaro, den tin exw dokimasei me xifia, oraia idea!!
We consumed a total of 5 pounds of butter over the holidays so maybe we didn’t do so badly. Cookies are not the same without it!!! I agree with your healthier eating mantra Peter…starting NOW!!!! The skordalia adds your special Greek twist to the swordfish.
I shudder to think how much butter I used last month. At least I know I didn’t consume it alone! Your swordfish looks great, I’m going to try and put more fish in my meal planning…I have to work against two teenage forces that aren’t big on fish :(
25 pounds of butter????..Have I told you I love you!!!!???
I havent had swordfish in ages. I purchases fish last night and we are on the same waveleneght like many others this month. Wonderful dish Peter.
I adore swordfish but it is hard to find here. It’s best when it’s grilled and I like the light way you have served it here!
That is a perfect plate!
Forty pounds of butter…. wow! I haven’t measured how much butter we’ve gone through and I don’t think I’m going to.
This dish looks great. The skordalia really brings a lot of flavor without a lot of heaviness.
I’ll eat lighter this month, but I’m still drinkin’.
Love swordfish in every way… skordalia sounds like a nice way to try it. A little spinach tucked in there for health! Yum.
i agree… happy new year!!! :)
is it wrong that my favorite thing about your presentation is the dollop of potatoes on top? it just accents everything perfectly. :)
I LOVE skordalia! Thank you for reminding me I haven’t made it for so long. So simple and yet so delicious. I will be eating more fish in January too but not too much – as you say, those metals are lurking!
This looks absolutely delicious!
I’ve never thought to tally my monthly butter usage…I’d be afraid to know, lol. As for this dish, I love the plating and the skordalia sounds like a great side.
I’ve never thought to tally my monthly butter usage…I’d be afraid to know, lol. As for this dish, I love the plating and the skordalia sounds like a great side.
I’ve never thought to tally my monthly butter usage…I’d be afraid to know, lol. As for this dish, I love the plating and the skordalia sounds like a great side.
I’ve never thought to tally my monthly butter usage…I’d be afraid to know, lol. As for this dish, I love the plating and the skordalia sounds like a great side.
I’ve never thought to tally my monthly butter usage…I’d be afraid to know, lol. As for this dish, I love the plating and the skordalia sounds like a great side.
I’ve never thought to tally my monthly butter usage…I’d be afraid to know, lol. As for this dish, I love the plating and the skordalia sounds like a great side.
I’ve never thought to tally my monthly butter usage…I’d be afraid to know, lol. As for this dish, I love the plating and the skordalia sounds like a great side.
We go through over a pound of butter a week with all my baking and cooking… is that bad?
Your dinner looks wonderful and so simple. Great January meal.
I love it when I come across swordfish at the supercentre. It just seems to randomly appear in small batches.
I haven’t had swordfish in ages. I wish I could find some fresh! The combination of this meal looks so healthy and delicious!
Yes to healthier foods in jan hehe … I love women’s weekly recipes as well =D
Nice combination of flavors and textures. Very fresh looking.
I bet I could find a tofu recipe you would like Peter, in fact I have a tofu sauce that rocks! Great on swordfish too. You gave me an idea to post it. Would you try it?
LL
You just made me feel downright healthy, Peter. Wow.
But I too am definitely making it a point to cook more fish/lighter meals in the near future.
Light and lovely, a winner.
I am way to scared to sit down and figure out how much butter was used this holiday season. I am happy being ignorant….
I love Skordalia and Swordfish, but I haven’t have srodfish in forever b/c of the high mercury content. I wouldn’t mind trying ti again… W/ a little spinach and skordalia.
Although, I admit the idea of making it in the food processor crept into my mind… until you said no!
I am think I maybe back in debt to you. I have been looking for a simple seafood dish to cook for the scary third date for a girl and this may have just won.
I’ve always wanted to do skordalia: this reminds me to get a move on it.
Lovely seafood dish, as usual.
This looks just like what I feel like eating tonight! What a pity swordfish can’t be eaten in too often – I love it’s firm texture and the fact that you can pair it with robust flavours.