Monday, September 26, 2011

Swordfish with Lemon, Capers and Garlic

Steamed swordfish with capers, lemon and garlic with broccolini, celery root and beets.

Last night I experimented with steaming swordfish instead of grilling as is my usual method.  I don't think I've ever had my swordfish steamed.  Well, I'm adding it to my repertoire because it's delicious!  It's also very easy and your kitchen isn't left smelling of fish.

Cover with the ingredients and steam for 12 minutes.

I have the recipe spelled out below, but all you do is put the swordfish in a casserole dish.  Cover with minced garlic and capers.  I top the fish with thinly sliced lemon.  Steam for 12 minutes and it's dinner!

Celery root and beets.

I already had broccolini as a side dish but I noticed beets were on sale.  And right near the beets was a small head of celery root.  I've never attempted cooking celery root.  I usually pass it up because it's so ugly and I figured it would be very difficult to peel.  In fact, it was very easy to peel the celery root.  After it was peeled I cut it into chunks that were about 1/2" wide and 1/2" thick.  First I roasted the beets at 300 degrees for about 45 minutes.  Then I added the celery root to the same pan and cooked another 30 - 45 minutes.  I added a bit of olive oil at the beginning and tossed in a lemon cut in half.

Peel and cut the celery root into 1/2" x 1/2" squares.  It cooks much faster then the beets.

Start cooking the beets first then add the celery root

For the broccolini - I steamed it along with the swordfish for 5 minutes.

After the broccolini was steamed I tossed it in with the celery root and garlic and gave it a quick sear. As usual, I seared the lemon with the other ingredients.

I made a bed of the broccolini, celery root, lemon, garlic and beets.

Place the steamed swordfish on top of the bed; I sprinkled with the Porcini Mushroom Sea Salt and freshly ground pepper.


For the swordfish

1/2 pound swordfish per person
4 garlic cloves, smashed
1/4 cup capers
1/4 cup extra virgin olive oil
Salt and pepper to taste
1/2 lemon


Place swordfish in a casserole dish
Cover with one of the garlic cloves; minced
Cover with capers
Cover with thinly sliced lemon
Steam for 12 minutes

For the beets and celery root


2 pounds beets with stems removed
1 small head celery root
1 lemon
2 tablespoons extra virgin olive oil
Salt and pepper to taste


Scrub the beets; place in pan
Peel the celery root; cut into 1/2" x 1/2" cubes
3 garlic cloves, smashed
Place pan with beets into a pre-heated 300 degree oven
cover with 1 tablespoon olive oil
Roast for 45 minutes - one hour
Add the celery root cubes and garlic- toss them in a bowl with 1 tablespoon olive oil and salt and pepper; add to the pan with the beets
Cook for 1/2 hour - 45 minutes
Set beets aside in a seperate bowl.  Keep the celery root and garlic in the pan place on stovetop - don't put the heat on yet; you'll be adding the broccolini and garlic and stir frying

For the Broccolini

1 small bunch broccolini
1/2 lemon
Salt and pepper to taste

When the swordfish has been steaming for 6 minutes, add the broccolini, lemon and garlic on a separate level (my steamer has 2 levels)
Steam for 6 minutes
Set Swordfish aside (I kept it in the steamer but removed heat)
Shake excess water from the broccolini, garlic and lemon
Stir fry with the celery root for 3 - 4 minutes or until crispy

Make a bed of the broccolini, celery root, garlic, lemon and beets
Serve swordfish on top of the bed.


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