Olive Crusted Swordfish and Mediterranean Orzo

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I’ve actually never cooked swordfish before – but have always enjoyed it at restaurants. Swordfish is an oily fish so be sparing with the amount of oil you use in its preparation. This twist lends a nod to the Mediterranean with the components of Greek yogurt, black olives and lemon juice in its crust. While the orzo salad bursts with color from the green of fresh spinach leaves and flavor from the juices of the ripe tomatoes. This meal brings me back to memories of dining al fresco seaside in Italy with my family. Seafood there is always so fresh and dishes are clean and light. Pair this meal with a glass of your favorite white wine!

(Ingredients- Swordfish)

Swordfish Steaks

Plain Greek Non Fat Yogurt

Panko Bread Crumbs

Sliced Black Olives

Lemon

Cooking Spray

Olive Oil / Oregano / Black Pepper / Sea Salt / Garlic Powder

(Ingredients- Orzo)

Orzo Pasta

Plain Greek Non Fat Yogurt

Fresh Spinach Leaves

Campari Tomatoes

Crumbled Feta Cheese

Lemon

Dijon Mustard

Olive Oil / Mrs. Dash Lemon Pepper Seasoning

 A couple of things to note … 

  • I would boil the orzo pasta prior to doing anything and set aside so the pasta is room temperature before you combine the other ingredients into it.
  • I believe ½ Cup Dried Orzo makes 1 Cup Cooked. I made four cups cooked.
  • While the fish is cooking you can prep all the parts that go into the orzo.

Coating for the Swordfish

Chop up the black olives and place in a bowl.

Combine the olives with two tablespoons of the Greek yogurt, a cup of the panko breadcrumbs, juice of ½ a lemon, a dash of oregano, garlic powder, black pepper and sea salt.

Once combined coat the top of each swordfish piece. The mixture will be thick an sticky so just pat it onto the fish.

Baking the Swordfish

Pre-heat the oven to 400.

Take a baking dish and lightly coat with a cooking spray.

Place the fish in the baking dish and drizzle olive oil onto the fish.

Bake for about 15 – 20 minutes until the fish is cooked through and the crust should brown. Depending on how thick your fish is you may need to bake a bit longer.

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Putting Together the Orzo

In a measuring cup combine the following.

¼ Cup of Olive Oil, one tablespoon of Mrs. Dash Lemon Pepper Seasoning, Juice of one lemon, one tablespoon of Dijon mustard.

This will be your dressing for the Orzo and once in with the orzo you can also add two tablespoons of the Greek yogurt.

Chop up four Campari tomatoes, cut  fresh spinach leaves into ribbons.

Combine the vegetables along with half a cup of the crumbled feta into the orzo.

Add the dressing and the Greek yogurt and mix again.

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Once fish is cooked – Plate with the Orzo Salad and enjoy with that glass of white wine! 

 © Cookery for Two – 2015 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

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My Kitchen My Way – Turkey Bolognese

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You cringe when you fall upon a recipe that requires a pot, tool or machine you don’t have.

I had dropped many hints for my husband to buy me a food processor and one Christmas my kitchen dreams became reality. The ironic thing is since he’s bought it for me I’ve only used it a handful of times.

One dish I’ve never made before, funny enough growing up with an Italian father in the kitchen is pasta Bolognese. Now I’m not sure what they did in the past when food processors didn’t exist but as long as I can recall my dad always minced his veggies in some type of machine.

Here was my opportunity to bring out my food processor!

The batch I made uses ground turkey instead of beef and we hold the onions here.

This sauce is flavorful, textural and quintessential Italian.

Turkey Bolognese – Make allot – Eat some and freeze some for a rainy day!

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*Special Equipment*

Food Processor

*Ingredients*

Ground Turkey Meat

1 Can Crushed Tomatoes

1 Can Tomato Paste

(3) Raw Carrots Stems – Chopped

(2) Raw Celery Stems – Chopped

(3) Garlic Cloves – Peeled

A Handful Leaves of Basil – Chopped

2 Dried Bay Leaves

Dried Oregano – Sprinkle

Hot Pepper Flakes – Sprinkle

1 Cup Red Wine

1pd Dry Pasta

Grated Parmesan Cheese

Extra Virgin Olive Oil

In the food processor – finely mince the carrots, celery and garlic. You can also add in a shallot or any type of onion, but again we prefer no onions.

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Once processed set the mixture aside.

Heat one tablespoon of EVOO in a large sauce pan, brown the turkey meat.

Once  the meat is almost cooked add the processed vegetables to the pan and add the bay leaves, continue to cook through while mixing.

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Next add the can of crushed tomatoes, the tomato paste, the cup of wine, the oregano and hot pepper flakes combine all.

Drizzle one tablespoon of EVOO, throw in the basil and stir.

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Cover the pan and simmer the sauce on medium to low heat and let cook for about half a hour.

Once half and hour or so passes – start to boil the water for the pasta.

You can keep the sauce on very low or turn off and cover to keep warm.

Boil your favorite type of dry pasta– once cooked drain the pasta.

Add the cooked pasta to the sauce pan.

Plate the dish, top with grated parmesan and enjoy!

© Cookery for Two – 2015 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

 

Recipe Real Life – Pork Cutlet Sandwiches

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We love Parmesan sandwiches but sometimes they can be overkill with too much sauce and cheese. This version is a bit toned down and I used pork instead of chicken.  The lemon dressed arugula adds another level of texture and flavor to the sandwich and ties everything together for a fresh take on the classic Parmesan sandwich – This is a Recipe Real Life re-do!

*** Makes 2 Sandwiches ***

(Ingredients for Cutlets)

(2) Pork Cutlets / Italian Breadcrumbs / Grated Parmesan / 2 Eggs / Flour / Salt / Black Pepper / Garlic Powder / Frying Oil

(Ingredients for Building Sandwich)

(2) Portuguese Rolls / Marinara Sauce / Arugula / Fresh Mozzarella Ball / Garlic Powder / Olive Oil / Lemon / Grated Parmesan / Butter

To Note: I used some defrosted sauce I already had stored in the freezer. The sauce needed for the sandwiches is so minimal that I’d suggest using leftover sauce from another night of cooking or your favorite jarred store bought sauce.

1st Breading your Cutlets

  • Prep your space with three containers – one holding the flour, another holding the eggs and the last holding the breadcrumbs.

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To Note: I like to season the scrambled eggs with pepper and the breadcrumbs with garlic powder and grated Parmesan.

  • Trim the cutlets of any fat and pound them out under plastic wrap to get them nice and thin. You can use a mallet or even a rolling pin to do so.
  • Season the cutlets with salt, pepper and garlic powder.

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  • Dredge each cutlet into the flour, then into the egg, then into the breadcrumbs and set aside until all the cutlets are done.
  • In a frying pan set up the frying oil – set on medium heat.
  • While the oil is heating up prep the arugula leaves and mozzarella slices.
  • Slice the mozzarella into ¼” slices and place in fridge.
  • In a separate bowl take six cups of arugula leaves and toss them with a tablespoon of olive oil and the juice of one lemon. Place in fridge.

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  • Fry up each cutlet till a nice deep brown crust is formed. Periodically flipping them so they get an even fry.

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2nd Put Together the Bread & Sauce

  • Slices open the rolls.
  • In a microwave safe container melt 1 Tablespoon of butter.
  • Once melted combine with 1 Tablespoon of Olive Oil, 2 Teaspoons of Garlic Powder, 2 Teaspoons of Grated Parmesan and 1 Teaspoon of Oregano.
  • Spread the mixture on each of the four pieces of bread.
  • Place in oven to toast.
  • While bread is toasting warm up the sauce in a sauce pan. Season or drizzle some EVOO if needed into the sauce.
  • Once bread is toasted it’s time to put the sandwich together.

3rd Putting Together the Sandwich

  • Take the bottom slice of the roll and place on a plate.

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  • Place a bunch of the arugula leaves on the slice.

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  • Then place a cutlet onto the arugula.

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  • Next spoon about two tablespoons of sauce onto the cutlet.

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  • Then place two slices of the mozzarella and close the sandwich with the top portion of the roll.

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  • Cut in half and serve on a plate with a portion of the arugula leaves.
  • You can also pair the sandwiches with some grilled veggies or a tomato and balsamic salad.

Enjoy!

© Cookery for Two – 2015 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.