3-4 swordfish steak
1 Tablespoon salt
1 Teaspoon black pepper
1 Teaspoon garlic powder
1 Teaspoon Cumin
1 Teaspoon chili powder
1 Teaspoon Seven Spice (optional)
1 Teaspoon Kabsah seasoning (optional)
1 Teaspoon Turmeric powder
1/2 Teaspoon paprika
1/2 Teaspoon onion powder
1/2 Teaspoon crushed red pepper flakes
The zest of one lemon and one naval orange
The juice from 1/2 the lemon and 1/2 the orange
1/4 cup extra virgin olive oil
2 Tablespoons olive oil
1/2 of a medium onion chopped
2 Cups chopped rainbow chard
2 Cups baby spinach
Salt and Pepper to taste
1/8 Teaspoon ground nutmeg
juice rendered from cooking the fish
3 Tablespoons butter
3 Green onion chopped fine
1/4 Cup flat leaf parsley chopped fine
The juice from the other half of the lemon and orange
In a medium mixing bowl combine the spices, zest, juice and oil. Place the swordfish steaks in a zip top bag and pour over the spice mixture. Place in the refrigerator for 30-45 minutes. Once the fish has been marinating for a while place steaks in a baking dish in a 400 degree oven for 20-25 minutes or until the internal temperature reaches at least 125 degrees. While the fish is baking, heat a large heavy bottom skillet over medium- high heat and add the olive oil. Put the onions in the pan with some salt and let them start to sweat for about 5 minutes. Once the onions start to turn translucent add the greens and let them wilt down. They will reduce by more than half. Add salt, pepper and nutmeg and set aside. Once the fish is cooked through pour the juice rendered into a sauce pan with low sides. Let this reduce by half then melt in the butter and finish with the herbs. Remove this from the heat promptly. Cut the fish on the bias and serve over a bed of wilted greens. Pour the sauce over the fish and enjoy. For more on this recipe or any others please email me at alesia.leach@gmail.com
