I GOT THE SECOND PLACE IN THE AUGUST'S LEFTOVER QUEEN ROYAL JOUST!!!!!Thank you all for your votes, really, you made me soooooo happy!
I often imagine myself with all my hair white, walking with the help of a stick, and telling my grandsons and grandaughters how hard I tried to get that apron... he, he... ;D
Hey if you are new in the blogging world, or are looking for remarkable recipes, or just wanna play and have fun, then you have to know the Queen! You won't be deceived, take your time and enter her site: The Leftover Queen.
Do these ingredients showing in the picture sound familiar to you? What else could I do with all that cilantro and sesame seeds? Another dish with the August Joust's ingredients!!! The truth is that I had both dishes ready to present to the Joust but the Gods wanted my computer to die and the recipe I had finished first was the one with the Tuna. However, this one with the swordfish was also very tasty and different from the flavours we are used to. So, here you have it now! Enjoy :DIngredients for 4 servings: 600 grs of fresh Swordfish cut in dices, 2 green peppers, 2 green onions, 2 table spoons of fresh natural lemon juice, 2 table spoons of grated lemon peel, 1 table spoon of brown sugar, 2 table spoons of balsamic vinegar, 2 tea spoons of cornstarch, 1 glass of vegetal stock, 2 table spoons of toasted sesame, a couple of springs of coriander, olive oil, salt and black ground pepper.
- Take a bowl and place the lemon's juice and peels, the vinegar and the sugar. In a bigger bowl, place the swordfish and pour the previous bowl mixture on top. Stir well and reserve in maceration.
- Wash, cut and take the seeds off the green peppers giving them the shape of half a ring. Clean the onions and cut in long strips.
- Pour 4 table spoons of olive oil in a sauce pan, heat it and add the strained swordfish we had reserved in maceration.
- Fry for 3 minutes at medium heat and reserve.
- Meanwhile, in a different pot, place the cold vegetal stock, add the cornstarch and stir. Add also the juice where we had the swordfish macerating. Place over the heat and turn on to minimum.
- In the saucepan where we cooked the swordfish, add a bit more of oil if needed and fry the peppers and the onions at medium heat for 5 minutes aprox. keep on stirring so that they don't burn. When tender, turn heat to minimum and add the vegetal stock we have at low heat in the pot. When it gets a bit consistent, add the swordfish, some coriander leaves, stir and cook for 1 minute and turn the heat off.
- Sprinkle with the sesame seeds and it's ready to eat!
MAYBE YOU WOULD LIKE TO HAVE A FIRST WITH THE SWORDFISH, WHY DON'T YOU TRY WITH THIS SALAD? FIGS' CARPACCIO. A great choice now that fig trees are being so generous.
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