Andy

Home Cookin' 9

We pulled out all the stops today, preparing two, count 'em, two recipes in the same day. (That's right, two.) First up, lentil salad with tomato and dill. Though tart, this salad has a pleasant herb flavor and in my estimation could be served hot or cold.

Our main dish this evening was a cajun-style broiled swordfish, which with a good piece of fish would be quite mild despite the many spices that go into the rub. Our swordfish, however, was quite strong, as it was presumably frozen too long at Trader Joe's before our purchase, so this element of our meal was a disappointment. The swordfish recipe is printed below. I strongly recommend adding salt to the spice mix, and honestly, you could double or even triple the amount for all the spices and do ok.

Cajun-Style Broiled Swordfish

1 t paprika
4 swordfish steaks, 3/4" to 1" thick
1/2 t dried thyme
1/4 t garlic powder
1/4 t black pepper
1/4 t oregano
1/8 t ground red pepper
1/4 c lemon juice

Thaw fish, if frozen. Rinse and pat dry with paper towels. For seasoning mixture, in shallow dish, stir together spices. Place lemon juice in bowl. Dip steaks in juice, then coat lightly with seasoning mixture. Preheat broiler. Spray unheated rack of pan with nonstick spray. Arrange seasoned fish on rack. Broil 4 inches from heat until fish flakes easily with fork (4 to 6 minutes per 1/2" thickness). Turn once during broiling time.