Monday, August 8, 2011
Day 34: Swordfish Steaks with Risoto and Roasted Veggies.
I also made the decision that if I'm going to do a really nice cut of fish, I should pair it with something a bit more involved as well. Thus risoto and roasted asparagus, zucchini and squash. Risoto is something that sounds a lot fancier than it actually is. It isn't actually difficult to make, just takes a bit of time, attention and knowledge. Toast the rice, keep it moving and add liquid slowly. I'll probably talk about it in more detail at some point, but for tonight I want to focus on swordfish.
The roasted veggies were an equally simple process. I sliced up a zucchini, summer squash and prepped some asparagus. I made a quick balsamic vinaigrette, let them sit in it for about 45 minutes and then tossed it in the oven on 325 for about 10 minutes. They came out nicely softened with a bit of caramelization and fit perfectly with the rest of the meal.
Finally, tonight's star: the fish. For seasoning I went with a slight variation of my standard seasoning mix. A sprinkle of Emeril's essence, a dash of key lime seasoning, my standard italian herb blend, a bit of garlic powder and of course, salt and pepper. This went liberally over the top of the steaks while I set a cast iron pan down to heat up as completely as possible. They wound up looking a bit like this: