I’ve been posting a lot of fish recipes lately because we’re trying to eat less red meat and this weekend was no exception, especially since The Don returned from a very successful show in Fort Worth, TX where beef rules (just ask Oprah). Fort Worth’s visitors bureau boasts “Cowboys and Culture: an unmistakable mix of preserved Western heritage and unrivaled artistic offerings” and has the only twice-daily cattle drive and a rodeo every night.

So, when in Rome…, he enjoyed the succulent steaks at Del Frisco’s Double Eagle Steak House where they serve up prime aged, corn fed beef straight from the Midwest and the most tender BBQ brisket he’s ever had at a place called Riscky’s BBQ, part of Riscky family of restaurants which began in the heart of the stockyards and where ranchers, cattlemen & cowboys have been eating since the 1920’s.

He is now on a double dose of Lipitor *kidding* and welcomed a fragrantly-spiced, grilled swordfish steak.  I adapted this recipe from one found in Cooking Light.  Cumin, cinnamon, and ginger are common spices in Morrocan cuisine, so I have dubbed this delicious dish:

Moroccan Swordfish

Ingredients:

½ teaspoon ground cinnamon

½ teaspoon ground cumin

¼ teaspoon sea salt

1 teaspoon, fresh ginger, minced

2 teaspoon, grated orange rind, divided use

2 teaspoons, extra virgin olive oil, divided use

2- 8 ounce swordfish steaks*, about 1-inch thick

Sauce:

½ cup orange juice

2 tablespoons coarsely chopped walnuts

1 tablespoon honey

Combine first six ingredients in a bowl. Rub spice mixture over both sides of swordfish. Cover and chill 30 minutes. Meanwhile, prepare the sauce by combining the orange juice, remaining teaspoon of the orange rind and olive oil, walnuts, and honey in a small saucepan. Bring to a simmer. Set aside; keep warm.

Heat grill on high. Lower heat to medium-high, grill fish until it flakes easily, about 5 minutes on each side. Be careful not to overcook or the swordfish will be tough and dry. It’s always better to undercook fish – it continues to cook after being removed from the grill.

Drizzle with sauce. Serve with couscous – if you never prepared couscous, you’ll wonder why; it’s so easy and only takes 10 minutes (5 minutes to boil the water and 5 minutes for the couscous to cook). Trader Joe’s carries regular, wheat, and Israeli couscous (pictured).

Serves 2.

Enjoy

*I’ve also been very conscious about buying only sustainable fish. If you’re confused by this term, here’s a good source that contains a list and explains what sustainable means.

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

© Priscilla for She's Cookin' | from the heart, 2010. | Permalink | 3 comments | Add to del.icio.us
Post tags: fish recipes, Morrocan Swordfish

Feed enhanced by Better Feed from Ozh