Swordfish...no, not the Halle Berry Movie

Yesterday, ah yesterday. I cooked the lamb (above) but didn't blog about it, and I learned that I need to know more about different cuts of meat. My first experience with lamb recipes was actually a rib chop, yesterday I cooked a loin chop. Loin chops are a much tougher cut of meat, not meant for quick-cooking under the broiler. I'd definitely recommend the rib chop if you're cooking the recipe.



Today was a much simpler recipe, Marinated Swordfish with Wilted Greens, Pine Nuts and Bacon. I don't typically go for seafood items, but swordfish is quite nice. I like the thickness of the meat, and how well it holds up to being cooked. It was a tasty dish, and easy to prepare. The recipe was actually meant to be cooked on the grill, so as we get closer to summer, I may try this one again. I'm sure that cooking over an open fire, instead of in a pan, would make for an even tastier meal.

The greens that I cooked tonight were a mix of Kale, Chard, Mustard Greens, Turnip Greens and Spinach. I modified the Swiss Chard with Bacon recipe from my first post to include toasted pine nuts, and some red pepper flakes for heat. Everything else remained the same. I'm not totally sure, but either the mustard greens or the turnip greens had a strange bitterness that I didn't enjoy. Overall though, I'm still impressed with the fact that Staci and I are both eating greens. They're much better than I could have imagined.

The recipe for the marinated swordfish, if you're interested, can be found here. I'd recommend it as a summer dish. The citrus flavour mixed with the dryness of the white wine really played well with the meatiness of the fish. I'm wondering if the marinade would hold up well with other types of fish. I'll have to try that another day!

Try it! You might like it...or maybe you'll order pizza.