FRIDAY NIGHT FISH FEAST ~ MEDITERRANEAN SWORDFISH / LEMON COUSCOUS / FRESH BEET SALAD

SPRING HAS SPRUNG!

Gardening note: Time to fertilize emerging perennials.

~ Hyacinth

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MEDITERRANEAN SWORDFISH

~ adapted from Southern Living

(tilapia or grouper would also be good but will cook quicker)

*

4 (8-oz) swordfish steaks (3/4 to 1-inch thick)

1 chopped Vidalia onion

1 Tbsp. extra-virgin olive oil

sea salt & freshly cracked pepper to taste

1/2 cup dry white wine

1/4 cup chopped pimento-stuffed olives

1/4 cup chopped Kalamata olives

1 Tbsp. drained capers

4 seeded and diced plum tomatoes

1/4 cup chopped fresh parsley

• Preheat oven to 400-degrees.
• Saute onion in olive oil until limp. Add garlic, salt & pepper and cook 1 minute. Reduce heat and add wine, olives, and capers. Pour into baking dish.
• Sprinkle fish with salt & pepper and place over sauce. Bake, covered for 20-25 minutes or until fish flakes. Sprinkle with tomatoes & parsley. Serve on plate with Lemon Couscous and Fresh Beet Salad.
  

~ Today's tulip

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LEMON COUSCOUS

2 (5.4 oz.) packages toasted pinenut couscous mix

2 cups organic chicken broth

1 Tbsp. grated lemon rind

1/3 cup fresh lemon juice

1 Tbsp. unsalted butter

2 Tbsp. chopped fresh parsley

1/3 cup diced red pepper

• Combine broth, lemon rind, lemon juice, seasoning packet from couscous mix, and butter. Bring to boil and stir in couscous. Cover, remove from heat, and let stand 10 minutes.
• Stir in parsley and bell pepper.

~ Warmed by the sun

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FRESH BEET SALAD

~ rub hands with salt to remove red stain from beets

6 medium beets

2 Tbsp. red wine vinegar

1 Tbsp. extra-virgin olive oil

1 minced clove garlic

2 tsp. sugar

1/4 tsp. coarse salt

1/4 tsp. freshly cracked pepper

2 Tbsp. chopped flat-leaf parsley

Mixed spring greens

• Cover beets with water and bring to boil. Reduce heat and simmer 30 minutes or until tender. Drain, cool, and peel beets. Cut into wedges.
• Whisk together vinegar, olive oil, garlic, sugar, salt & pepper. Ad Beets and toss to coat. Sprinkle with parsley and serve over mixed greens.