KENILWORTH, NJ – Welcome to Cooking in Kenilworth. Each week TAPintoKenilworth will showcase a new recipe. This week is Tropical Swordfish created by Katharine O’Neal.
– 2 – 6-8-oz. swordfish steaks, about 1” thick (Add an extra piece of swordfish per person if preparing this meal for more than 2 people. Also feel free to double the rice recipe if need be.)
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– Olive oil* – Kosher salt* and freshly ground black pepper*
– 2 cups cooked rice* (use any rice you like or have on hand, cooked according to package directions)
– Zest of 1 lime* – Juice from ½ lime* (use the whole lime if you have a small lime or if you really like bright lime flavor)
– ½-1 cup canned coconut milk*
– 1 – 15 oz. can black beans,* rinsed and drained
– 1-2 fresh mangos peeled and chopped (fresh always tastes better, but if you have frozen mango on hand that will work too)
– 2 ears of fresh corn, cooked and cut off the cob (Bring a large pot of salted water to a boil. As soon as the water boils, add a splash of milk, optional, and then add the ears of corn. Boil for 8 minutes or until tender.)
– 1-2 tbsp. fresh cilantro, chopped
*indicates Kitchen Staple item
Remove the swordfish from the refrigerator 20 minutes before you plan to cook it. Put the swordfish steaks on a plate and rub the flesh of the fish, on both sides, with a bit of olive oil. Season the steaks, on both sides, with salt and pepper. Let the fish sit out at room temperature for 15 minutes in this simple marinade. Heat a grill pan over high heat for a few minutes (or use an outdoor grill). Reduce the heat to medium-high and add the swordfish steaks. Cook the steaks for 5-7 minutes per side.
Meanwhile, cook the rice according to package directions. If your kids like their rice plain, take out a portion for them at this point. As soon as the rice is finished cooking add the lime zest, lime juice and coconut milk to the hot rice (NOTE – start with a half cup coconut milk, adding more if the rice seems dry after a half cup). Season the rice with salt and pepper and a pinch of red pepper flakes. Add the black beans, mango and corn to the rice and toss everything together to combine. Sprinkle in the cilantro and toss once more. Taste the rice and adjust the seasonings if needed.
Add a portion of the rice mixture to each plate, or shallow bowl, and top with a swordfish steak. Enjoy!
Wine Pairing: White – Pinot Grigio, Sauvignon Blanc Dry Rose Red – Pinot Noir
Kid Version: My kids love this swordfish! The marinade is so simple and produces a very flavorful, mild taste…great for kids! For the rest of this meal, I deconstruct the parts, making it more kid friendly. I serve each kid a portion of fish, plain rice (unless you think your kid would like the rice with all the fixings then, by all means, go for it), plain blacks beans, mango chunks and cooked corn. This meal is a great way to introduce your kids to new flavors! I always suggest having your kids try a bite of the finished part of the meal you’ve deconstructed for them. You never know, you might be surprised, and they might be too, when something pleases their taste buds in a way they hadn’t imagined!
Submitted By: Katharine O’Neal
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