Sounds lovely right? Yeah, it was. Definitely falls in the category of foods that put a smile of contentment on my face after I finish. This was my first time cooking fish. I was nervous. I’m kinda iffy towards fish. I hate fishy fish or questionable textures. But this swordfish was super awesome. And way fast and easy. It’s a great way to look fancy and gourmet with minimal effort. It would probably be bomb with a wasabi greens and cucumber salad. Well without further ado, I bring you…
1/3 C. soy sauce
1 tsp. lemon zest
1/4 C. lemon juice
1 garlic clove, crushed
2 tsp. dijon mustard
1/2 C. oil (vegetable, canola, olive, whatever)
Combine all ingredients in a ziploc and put your fish steak(s) in there. Refrigerate for 1-3 hours, turning it from time to time. While that’s doing its thing, make some avocado butter.
1/2 C. butter, softened
1/2 C. avocado, mashed
4 tbsp. lemon juice
2 tbsp. fresh minced parsley
1 tsp. Worcestershire sauce
1/2 tsp. garlic salt
Beat everything together until it’s creamy, and refrigerate until you’re ready for it.
Now broil your fish. Put it on a preheated broiler pan, or do what I did and put it on a wire cookie cooling rack on a baking sheet. Broil about 5-6 minutes per side, or until it flakes easily.
Top your hot fish with a cool, creamy scoop of avocado butter, and a sprinkling of parsley. Maybe some lemon too.
Voila. It’s all like, gourmet and stuff.
Here’s my latest fixation.