Last evening I made wonderful swordfish, if I do say so myself. In a large shallow dish, I combined minced fresh ginger, minced scallions, soy sauce, honey, rice wine vinegar, sesame oil, a few sprinkles of raw sugar, a spoonful of mustard, and half a lime. I let the sword fish marinate for about 2 hours and then grilled it for 3 minutes on each side. Once the fish was cooked to my liking, I took the rest of the marinade and added it to a pan. I poured a bit of white wine and let the the marinade reduce by half and then swirled in 1/2 tablespoon of butter. I added the sauce to the top of the fish, and squeezed a bit more lime. It was divine. We served it with a side of spinach that was sauteed with olive oil, sesame oil, lemon, a touch of white wine, fresh ginger, and sesame seeds. Delightful.
Thursday, September 10, 2009
One of my colleagues brought in a huge organic kohlrabi bulb from Vermont. This was my first encounter with the vegetable, but as I have already found, it’s wonderful; crunchy, crispy, and versatile.
If you’re looking for an inexpensive, healthy, and simple dinner try sautéing small chunks of kohlrabi, sweet potato, and chopped mushrooms with olive oil in a skillet. Once fully cooked through, sprinkle with dried garlic, drizzle with sesame oil and soy sauce, and add a splash of sriracha sauce. Stir well and top vegetables into a bowl of quinoa, squeeze lemon and you have a delightful, filling, and delicious dish!