Wednesday, April 24, 2013

Gingered Carrots with Swordfish

We are testing dairy products this week, so our dairy addition for today was cottage cheese and fruit.   We added half of a chopped apple to a cup of cottage cheese, sprinkled it with cinnamon and topped it with chopped walnuts.  We also had sliced red pepper and cucumber slices with a couple of tablespoons of hummus.  It was actually a very nice lunch!

Now on to dinner - the recipe I used for this dish called for mahi mahi, but since the fish market didn't have mahi mahi today, I substituted swordfish.  Swordfish is one of those really substantial cuts to me, so I find 4-5 ounces of it to be plenty for me.  I started this dish by sauteing carrot slices in coconut oil until starting to brown and then added sliced scallions and cooked for another minute or so.  The flavorings went in next with lemon juice, ginger and garlic and allowed to cook till just tender.

The fish was then seared in the same pan and then allowed to finish cooking in a sauce made with chicken broth, lemon juice and coconut aminos.  Gerry's opinion on this dish was this was the best swordfish he has ever eaten (very high praise)!!!

Our side dish was sauteed spinach and chard with garlic.

Gingered Carrots with Swordfish
Makes 2 servings

4 carrots, sliced
3 tablespoons coconut oil or grass fed butter
5 green onions, diced
1/2 teaspoon fresh grated ginger
1 teaspoon crushed garlic
3/4 pound swordfish
1 tablespoon fresh lemon juice
1/2 cup chicken broth
1 tablespoon coconut aminos or 1/2 teaspoon tamari
Freshly ground black pepper and sea salt to taste

Saute the carrots in 2 tablespoons of the butter or coconut oil over medium heat for 5-7 minutes or until the carrots start to brown.  While the carrots are cooking, mix the chicken broth, coconut aminos or tamari and black pepper together in a bowl and set aside.  Add the green onions to the carrots and cook for another minute.  Add the lemon juice, ginger, and garlic to the pan and sauté just until the veggies are coated with the ginger and garlic.  Sprinkle with a little sea salt, stir again, and remove the carrot mixture from the pan and set aside.

Add the remaining tablespoon of butter or coconut oil to the same pan and melt over medium heat. Add the fish and cook for 1 minute on each side, making sure that your pan is nice and hot so that the fish sear and turn golden brown on each side. Now, pour the chicken broth mixture that you made earlier over the fish, cover and cook for another 1 – 2 minutes or until the fish is tender and flakes apart easily.  Do not overcook!!  Serve the fish over the gingered carrots.

Slightly adapted from Everyday Paleo 

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