SPICY LEMON SWORDFISH WITH SPINACH
Swordfish has a meatier texture than many fishes, more like a steak, but I find the taste a bit bland. Since the manager at Sprouts put out a half-pound chunk of swordfish at a steep discount, I improvised an intensely flavorful marinade to liven things up.
- A spoonful of sun-dried tomatoes with a splash of oil from the jar.
- A spoonful of diced, pickled jalapeños with a splash of liquid from the jar.
- The juice of one fresh lemon.
- One take-out packet of soy sauce.
I cut the chunk of swordfish into quarters, like four mini-steaks, and marinated them about 90 minutes in the refrigerator.
All the fish and marinade went into a frying pan on medium-high heat, hot enough to boil the marinade. I ground a generous amount of fresh black pepper onto the fish, flipped it once, and ground more pepper on it.
Then I added a pile of chopped spinach leaves to the pan. I let the spinach and marinade cook about a minute longer after I pulled the fish out, so the liquid reduced and thickened, a bit like a sauce.
After scraping all the saucy spinach goodness onto the fish, I sprinkled it with sunflower seeds and even more pepper, and added a dollop of hummus on the side.
I wanted intense flavor, and I got it! More sensitive palates might prefer less lemon juice. More adventurous palates might desire more jalapeños. A half-pound of swordfish is more filling than I expected, but this was a delicious meal—and a lot cheaper and easier than it looks!