quick and easy meals for 1 or 2

Swordfish Italian style

This works great with tuna or salmon also. The marinade and getting fresh fish are the secrets. Back in jersey we could always get fresh swordfish and tuna over in point pleasant at the fish stores right by the docks where the boats came in. We lived in Port Aransas, Texas for a while and it was the same deal. You can tell fresh from stale fish by the appearance. The edges of the cut will be shark and the fish will have a kind of sparkly, clear look. Stale fish has sort of rounded edges where it was cut and starts to look a little cloudy. The fresher the fish is the less it will smell like fish. Don’t be too proud to ask the fish person to let you smell it.

So, for instance if you want swordfish tonight, but the tuna is defiantly fresher,,,change to the tuna.

We’re zapping potatoes in the microwave for fast “baked” potatoes and peas with sauteed chopped onions for a veggie. In a frying pan put a little olive oil and butter. Heat it up and when the butter bubbles add the onions just cook until translucent then add the peas and cook and toss until they are done to your liking. Poppop and Gammy like them on the undercooked side but you do what you want.

4 swordfish steaks
1 large clove of garlic chopped up fine.
1 tbsp. dried parsley or 3 tbsp. chopped fresh
about a half cup of olive oil
juice squeezed from 3 lemons
about a half cup of white wine
salt and pepper

whisk everything (but the fish) in a mixing bowl big enough to handle the fish also. After it’s whisked put the fish in and turn a few times to get the fish coated.

Heat up a large frying pan med/high with a swirl or 2 of olive oil. Put in the fish. Pour some of the marinade over the fish. Cook them about 5 min. a side. Finger poke ‘em to test the doneness The firmer the doner.

You needed to be multi tasking the potatoes and the peas while the fish is doing.

SERVE IT UP!! With some good crusty bread and the rest of that white wine.