Fish Really is Easy to Cook!

My parents used to take us out to a lot of different restaurants when I was a kid so I got to sample a variety of good food which I loved because I think I must have been born a "foodie." I seemed to be the only grand kid my grandpa (Poppy) loved to feed because he said I would eat anything! I still love food, love to eat, and will try most any food... well, within reason. So what does this have to do with fish you ask? Nothing. Except when I ate out I mostly always ordered either trout or fried chicken. (My husband David says my fried chicken hooked him! More on that later). Lately, I've been preparing an awful lot of fish/seafood (what is the difference, really??) because our son has become a pescatarian (one who eats fish but not other meat). One dish I've made is a swordfish recipe I found in my Ina Garten cookbook David gave me for my birthday. It's really good! 

I can't tell you just how yummy this is, but I will anyway. This is YUMMY! And the recipe is easy.

For the sauce, whisk together 2 T. lemon juice, 1/4 C. good olive oil, 1 t. dried oregano, pinch of red pepper flakes, 1 T. salt, and 1 t. black pepper. Set aside.
Season the fish with salt and pepper. Grill it for about 2 minutes on each side until almost cooked through. Remove to a flat dish, prick holes in the fish with a fork, and pour the lemon sauce over the fish while it's still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes. Now eat!

Sauteed baby kale with garlic, sea salt, freshly cracked black pepper and tossed with just a light drizzle of good olive oil and balsamic vinegar at the end was a delicious side for the fish.

Roasting cherry tomatoes tossed with a little olive oil, salt and pepper, really brings out their rich and sweet flavors. These also went well with the swordfish.