Swordfish with Burst Tomatoes, Peppers, and Za'atar and
Preserved Lemon
According to NOAA Fisheries the North Atlantic Swordfish
population is a great fish rebuilding story.
This is good news for me because I appreciate the flavor of this
fish. Colu has a swordfish recipe that
features burst tomatoes, peppers, za'atar spice and preserved lemons. I thought this was a wonderful combination of
flavors! I used many mixed, cherry tomatoes
from the garden. Yay! For the still warmish autumn weather that allowed the
tomatoes to hang on these extra weeks. I
think that the late crop of tomatoes makes this sauce extra sweet and
tangy. Another interesting element of
this dish is the za'atar which seems to be a spice and herb mixture. I did not have a jar of za'atar on hand and
so I looked up the mix to see if I could recreate myself. There were a variety of recipes to choose
from and so I believe that a person can mix this to their own preference. I used toasted sesame seeds, some sumac,
marjoram and a touch of salt. Finally,
the preserved lemon. I was unsuccessful
finding preserved lemon at the local grocery and so I subbed in fresh lemon.
I continue to ask myself if the food prepared from this
book is fancy and if the cooking was easy (as the title claims). Yes to both of these questions for this
recipe. Swordfish is so delicious and
the veggies dressed it up to be lovely!
The book claims 35 minutes of cooking time and I would say this was very
close. A punch of color and taste and
not too long to make, recipe for success!
Will be making for a visiting friend next week.
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