Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.


Thursday, January 23, 2014

Grilled Swordfish with Orange Juice and Thyme

I went to the fish monger today and had a great experience.  I could not make up my mind!  I was like a kid in a candy shop.  I asked what he would take home and have for his own dinner.  He pointed out 'Pumkpkin Sword Fish'.  In the tray were beautiful pink and silver fleshed 1" thick steaks.  And then there were also, some rich looking pumpkin color steaks.  He explained that for two weeks this time of the year, the swordfish feast on shrimp; giving it a more pumpkin color.  We couldn't resist.  We bought them and planned a grill night.

Orange Marinated Sword Fish Steaks

4-1" thick fish steaks
1/4 c. orange juice
3 T. olive oil
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. cayenne pepper
salt and pepper
Snipped fresh herbs-I used basil and thyme

Whisk together all but the fish and fresh herbs.




Brush on steaks.  Grill the steaks 4 minutes per side.  During the last few minutes toss the fresh herbs on top.



Simple and clean.  I used fresh squeezed orange juice right off the tree and fresh picked herbs.  It does not get any better than this!  I served with grilled vegetables, roasted fingerling potatoes and a spinach salad.  Ah, bliss!




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