Things I’ve never cooked or thought I liked before today:
So I went to “whole paycheck” today with no actual agenda other than more food for my fridge as there is little else in there save for condiments & thirst-quenchers.
The last time I was here, I discovered a delicious raw kale salad in their prepared foods chef cases, so I was inspired to purchase my own kale & attempt to duplicate their recipe. They print the ingredients right on the label, so it shouldn’t be too difficult.
Then I found myself in front of the fish counter. I am marveling at all the different types of fish they have & wondering which variety I want. As I have worked for an award winning seafood house restaurant for over 5 years, I know a little bit about most of the fish here. U-10 size (under 10 per pound) Sea scallops?Yukon River Wild Alaska King or Sockeye Salmon? Monkfish, (looks like a monster, tastes like lobster)?
Monkfish. She ain't pretty, but she sure do taste good!
No, not THAT Swordfish...
Yeah, THAT Swordfish!
Hmmm, well, I keep saying & thinking I don’t like it, and people keep telling me, I haven’t had it cooked right, and that it is delicious. So, okay, maybe that’s true. Maybe where ever it was I had it that one time years ago, it was overcooked. Fair enough. I’ll give it a shot. So I got .40 lbs at $21.99/lb which ended up costing me approx. $8. I thought that was a fair amount for an experiment.
When choosing swordfish, look for the little strip of dark meat to be red, not brown.
I also bought some sweet white miso for experimenting.
So I arrived home, put on some music, and played!
Well, first I googled each item to figure out A. how to cook swordfish correctly and 2. How to integrate miso into a variety of recipes. After I got a general idea of the proportions & other ingredients used to combine with the miso I decided it was time to play.
Here is what I came up with:
White Miso Vinaigrette Dressing
2 tsp. Organic Sweet White Miso Master
2 tsp. Lite Soy Sauce
2 tsp. EVOO
2 tsp. Rice Vinegar
2 tsp. Fresh squeezed Lemon Juice
3 tsp. Finely Chopped Fresh Ginger Root
2 TBSP. Water
2 TBSP. Arden’s Garden’s Hotshot (my favorite) (or any citrus juice you have on hand works just as well)
Whisk briskly until *emulsified.
* To emulsify means to combine two liquids that normally do not combine easily, such as oil and vinegar.
Use fingers to rub approximately ½ tsp evoo on each side of the fish. Then crack some sea salt & black pepper on each side. Heat up dry sauté pan over high heat for approximately 3-5 minutes. AFTER the pan is nice & hot, throw in some butter or oil and as soon as it is melted (which should only take about 10-15 seconds if it’s the right temperature) sling that slab of fish into the pan. (and by “sling” I actually mean place). Sear for 4-5 minutes, or until fish is cooked 2/3rds of the way through. Flip ONLY ONCE to cook another 2-3 minutes on the 2nd side. You want to cook your swordfish like steak. **Medium Rare being the ultimate goal.
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**As steaks cook, the meat becomes progressively more firm as the muscle fiber in them tightens. By pressing on the center of the piece of meat, being careful not to burn yourself, you can tell how firm, and therefore how cooked, it is. This isn’t a very exact method, since it will vary depending on the cut and thickness of the steak and other factors, but this is the general method.
First press on the large muscle at the base of one of your thumbs with the hand completely relaxed. The firmness of that muscle is a little tighter than a raw steak. Press on the center of the uncooked steak, off heat, with your “impeccably clean” finger, just to be sure how tender it is starting out. When you think the steak is approaching the degree of doneness you are looking for, using the muscle at the base of your thumb as a guide, check the firmness of the meat. Here’s how:
• If you want a very rare steak, compare the texture of the meat to the firmness of the muscle at the base of the thumb of your completely relaxed hand. If they feel the same, the steak is ‘blue-rare’ to rare.
• For medium-rare, touch the tip of the index finger to the tip of the thumb of the same hand. Feel the firmness of the muscle at the base of the thumb. Check the meat to see if it is the same firmness. If it is, the steak is medium-rare.
• For medium, press the tip of the middle finger against the thumb of the same hand and feel the muscle at the base. That is what a medium steak will feel like.
• For medium-well, use the ring finger, and
• For well-done use the pinky, as above.
For this, I simply grabbed a handful of the leafy dark green cruciferous vegetable (off the spine), tossed it into my colander to wash, squeezed the water out of it, drizzled a dab of evoo on it and cracked a little sea salt & black pepper over it, rubbed it around all over the herbaceous plant. Then I heated up a new pan on medium high heat for only about a minute, then tossed the kale around in the pan until it wilted slightly, but kept its nice bright green color. You never want to overcook vegetables, because then you end up cooking all the actual vitamins & minerals out of it.
And that’s it folks!