Somewhat Blackened Sword Fish -OOH LA LA!

Every time I make fish at home, I amaze myself. It isn’t because I think I’m a fabulous cook; it’s because I grew up hating all fish. As an adult, I’ve realized I probably hated it because it was never served in our home. (My Mom was afraid of cooking it. ) Sword fish is one of my favorites now. Here is how we prepared it the other night…

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I had assembled this tray (above) with all the pretty vegetables in order to try Delicata Squash for the very first time. Since I wasn’t sure what the squash would taste like (because I’d never made that variety before), I wanted to make something that had a little bit of kick to it.

Ordinarily when we make sword fish, I like to flavor it with cilantro and lime, but since I was in search of “kick”, I opted for a little bit of spice and a little bit of black. Sword fish is very forgiving and almost impossible to screw up!

The first thing I did was melt 3 Tbsp. butter in my little measuring cup. To it, I added some cayenne, some bourbon smoked salt, chili flakes, onion powder, smokey paprika, and garlic. I didn’t measure this, but I will attempt to give you some help.

Let it get all melted and then turn off the heat and let it sit.

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Meanwhile, I’ve had my sword fish filets sitting on the counter for about 20 minutes. I like them a little close (but still cool) to room temperature before I cook them.

Heat a cast iron skillet to medium-high. Add 1 Tbsp. REAL butter and 1.5 Tbsp. olive oil. Let it heat to a shimmer and then place in the fillets. Then pour the spiced butter mixture over the top. I had debated on making this totally blackened fish, in which case I would have dipped the fillets in the butter and then coated them on both sides with a dry rub, but I decided on this route instead.

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I let these cook for 5 minutes on each side, then I did the unthinkable: I added MORE butter to the top! You can skip this step if you are afraid. After this, I simply sprinkled more seasoning on each side and poof, this fish is done!

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The finished product!

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Delicious! I should also mention here that if you have a Trader Joe’s in your area, this is a great place to find fish for two. We regularly shop in their frozen fish section because you can buy small portions (usually two fillets per vacuum package) of lots of different fishes. (and no, they did not pay me to say this, it’s just a fact.) We really like the swordfish, salmon, cod and tuna!

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Ingredients:
2 Sword Fish Fillets
4-6 Tbsp. butter (yes, I used that much. You don’t have to if you are sckeeeeeeeerd.)
2 Tbsp. olive oil
1 tea. Smoky paprika
½ tea Cayenne pepper
1 tea. Chili powder
½ tea. Bourbon smoked salt
2 tea. Minced garlic
1 tea. Onion powder
½ tea. Chili flakes

Directions:
Melt 3 Tbsp. butter. Add the spices to it and stir.
Preheat cast iron pan to medium high.
Melt 1 Tbsp. butter and 1 Tbsp. olive oil in the pan until shimmery.
Add the fillets.
Pour spiced butter over the top of each fillet.
Cook five minutes each side.
Turn the fish over, sprinkle with a little more seasoning, and cook each side about 2 minutes more. (Optional: add more butter prior to adding more seasoning!)

Delicata Squash & Onions with Tomatoes!

I like to try new things. On a recent trip to Trader Joe’s, I spied a pretty display of different types of squash. My eye kept going to the pretty Delicata Squash and so I picked two of them. Here’s what I did with them.

I have had two delicata squash’ sitting on my counter for the past month (yes, MONTH!). They arrived in my home in much the same way a lot of things do: impulse purchase at Trader Joe’s! Last night I decided I was tired of looking at them, so I did a quick search through some recipes on the Internet to see what to do with them. Nothing appealed to me so I decided to put together my own using ingredients I had on hand.

I have an abundance of fresh herbs in my garden so I picked some thyme and some tarragon. I also had about a quarter of a bag of basil sun-dried tomatoes to get rid of. I hate those things, but my husband loves them, so I indulged him. Next I simply cut the squash in half, cored it and sliced it and then sliced a couple of Spanish onions. (I would have loved to use red onions for their color, but we were out.) Lastly, I threw in the last of a bag of baby Roma tomatoes mostly for color.

Pretty, isn’t it?

If you have never had Delicata squash, it tastes like a cross between butternut, acorn and yellow squash. They told me at the store that it is sweeter, but I found it to be milder. It’s not as dense as acorn and butternut and not as watery as yellow squash. I found it to be a perfect mixture and I love the fact that the skin is so thin, it can be eaten. (No need to peel! Yay!)

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I greased a casserole dish, sprinkled in some of my fresh thyme leaves and a few cloves of garlic and then I put down my slices, alternating between the squash and the onion. Last but not least, I sprinkled on the chopped sun-dried tomatoes and the last of a bag of baby Roma tomatoes.

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Once I was satisfied with how it looked, I melted about 3 Tablespoons of butter and a splash of olive oil along with more thyme leaves and tarragon. I drizzled the mixture over the top of the squash and onions and tomatoes.

I covered it with foil and baked it at 400 degrees for the first 20 minutes, then I uncovered it and baked it 30 minutes more (until it was fork tender.)

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Let me tell you. I am a fan of this squash and this dish. The next time I make it, however, I will come up with some form of sauce to bring it all together. This could have easily been done on a sheet pan with no particular order, but I liked this presentation for the table.

I decided to pair this with blackened sword fish (recipe is coming next ), and roasted green beans and it was delicious.

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Ingredients:
2 small Delicata Squash
2 Onions (use what you like)
10 sprigs (or more) of fresh thyme
10 sprigs (or more) of fresh tarragon
4 cloves garlic
2 Tbsp. Olive oil
4 Tbsp. butter (use REAL butter!)
10 (or more cherry tomatoes) I used baby Roma tomatoes
3 Tbsp. chopped sun-dried tomatoes (optional)

Directions:
Preheat oven to 400 degrees.
Slice the squash length-wise. Core and then slice into wedges.
Slice the onions the same size as the squash.
Grease a baking dish. (anyway you like. I used coconut oil spray)
Sprinkle down about ¼ of your fresh herbs.
Crush the garlic and add it to the pan as well.
Put down the squash and onions, alternating between the two.
Add the tomatoes and the sun-dried tomatoes on top.
Melt the butter and 1 Tbsp. olive oil with remaining herbs and drizzle all over the top of the vegetables.
Cover with foil and bake 20 minutes.
Uncover and bake 30 minutes more (or until fork tender).

Now say, “Delicata, Delicata, Delicata!” (because it’s fun to say!