grilled swordfish with tomato braised cauliflower

September 19, 2010

Grilled Swordfish with tomato braised cauliflower,
How to Roast a Lamb, by Michael Psilakis, pg 52

2 T olive oil
1 medium head of cauliflower, cut into florets
sea salt and freshly gound pepper
large pinch of ground cinnamon
½ large Spanish or sweet onion, thinly sliced
2 dried bay leaves
2 cinnamon sticks
1 T tomato puree
2 T red wine vinegar
1 ½ cups water
2 tsp dried thyme
2 tsp Dijon mustard

4 swordfish steaks
sea salt, freshly ground pepper, olive oil

In a large skillet, heat the oil until very hot, but not smoking. Add the cauliflower florets and season with sea salt and pepper and dust with ground cinnamon. Sauté for 2-3 minutes. Add the onions, bay leaf and cinnamon sticks. Stir in the tomato paste and cook for 1-or so minutes. Stir in the vinegar and cook until the vinegar is absorbed. Add the water, Dijon mustard and thyme. Heat until boiling, then reduce heat to medium. Cook for about 20 minutes until tender.

Choose your medium of cooking: broil, grill pan, BBQ. Rinse the fish and pat dry. Coat with olive oil and season with salt and freshly ground pepper. Do not over cook the fish. When you pierce it with a fork, it should penetrate easily.

How I did it: I Followed the recipe. I like the cauliflower mix over the fish, not as a side dish, as I find the swordfish to be a bit dull by itself.