Tag Archives: Swordfish

© 2013 REMCooks.com

Ancho Seasoned Swordfish Skewers Done Right

© 2013 REMCooks.com
© 2013 REMCooks.com

I realize it’s St. Patricks Day and yes. I’m Scots-Irish (on the Presbyterian side). I just don’t do the St. Patty’s Day thing. I like my beer, Guiness included, although I personally prefer Wexford Irish Cream Ale. I like corn beef & cabbage, which, by the way, isn’t really Irish. Nor is the Reuben sandwich (originating in Omaha, Neb) which many people eat on St. Patty’s Day because it has corn beef. Sheesh! I also don’t run around with a “Kiss Me I’m Irish” T-Shirt on this hallowed day. So, forgive me if this post isn’t about stereotypical Irish nonsense. Instead, we are having remarkable weather in DFW. Yesterday it was 80 F and my pear tree is in full bloom.

© 2013 REMCooks.com
© 2013 REMCooks.com

How can you not grill when it’s 80 F and beautiful, blue, sunny skies? This is perfect grilling weather! At least I put a little green on the dish to assuage the concerns of my non Irish brethren. Continue reading

© 2012 REMCooks.com

Seared Swordfish with Blood Orange Infused Olive Oil and Roasted Asparagus

© 2012 REMCooks.com
© 2012 REMCooks.com

This is one of those KISS meals. Not that I got kissed by the Baby Lady for fixing it, although, lucky me, I did get a kiss from the Baby Lady. :) It’s just a simple and fabulous dish that uses quality ingredients and I get out of the way to let the ingredients shine. It’s also quick and exceptionally easy, perfect for a weeknight meal, not to mention low-cal and low-carb while I’m working on my Holiday weight loss program. How can you go wrong with something that’s easy, tasty, good for you and helps you get that “girlish figure” back? Continue reading

© 2012 REMCooks.com

Swordfish with Salsa Verde and Ensalada la Bandera Mexicana (Mexican Flag Salad)

© 2012 REMCooks.com

This is a delicious meal using the salsa verde from the previous post. It is by no means Mexican food but it has the wonderful flavors from south of the border. You get the nice bright tanginess of the tomatillos, the smokey earthiness of the cumin and roasting of the veggies, the floral component of the cilantro and the kick of heat from the Serrano chiles all coupled with the dense meatiness of the swordfish. This is a wonderful use of the salsa verde and is a quick, easy dish to prepare, perfect for a weeknight meal. Continue reading