Baked Swordfish with Citrus Arugula and Toasted Almond Cous Cous

Sounds Pretty fancy huh? It tastes that way to. You'd think it would take hours to create this culinary delight. You'd be wrong. You can have this delicious fresh meal from the fridge / pantry to the table in 30 minutes or less. it all depends on how fast you can prep your veggies. I'm a bit slow on the prep side so I come in right around 30 minutes.

So in order to get everything to the table hot you'll want to heat the oven first. Then prep the fish for baking and set aside. Next start the cous cous. As soon as the oven is heated put the fish in. Finish the cous cous. Lastly you'll want to make the citrus arugula.

Baked Swordfish

1 1/2 pounds swordfish steaks
4 cloves garlic thinly sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary
extra virgin olive oil
Salt and Pepper

Preheat oven to 425

Rinse the steaks in cold water and pat dry. Spray a non reactive baking dish with olive oil. Place steaks in the dish. season with salt and pepper. spread the garlic slices evenly over both steaks. Place 2 sprigs of fresh thyme and 1 sprig of rosemary on each steak. Drizzle with olive oil.

Bake for 20 - 25 mins


Toasted Almond Cous Cous

1/2 red bell pepper finely diced
1 medium carrot (grated)
2 cloves of garlic
1 Tbsp minced flatleaf parseley
1/2 cup diced onions
1/2 cup toasted almonds
1/4 cup golden raisins
2 cups cous cous
2 cups water
1tsp dried oregano
2 Tbsp extra virgin olive oil
1 Tbsp butter
dash of cinnamon
Salt and pepper to taste

Heat olive oil in a deep 12" skillet. Add butter and brown slightly over medium high heat. Reduce heat. Add onions; saute until translucent. Add parsley, garlic, and oregano. Season with salt and pepper. Continue to cook for 2 mins. Add bell pepper. When the bell pepper has softened add carrots, raisins and a dash of cinnamon. Once the carrots have softened add water and increase heat to high. Bring mixture to a boil. To the boiling water add cous cous. Stir to combine, remove from heat and cover. Allow to sit for 10 mins. Fluff with fork and add almonds.


Citrus Arugula

2 cloves garlic (minced)
2 small leeks trimmed (halved lengthwise and sliced)
7oz Arugula
zest of one orange
3 Tbsps orange juice (the juice of half an orange)
2 Tbsps Extra Virgin olive oil
1 Tbsp Balsamic vinegar
Salt and Pepper to taste

Heat olive oil in a 12" skillet. Saute Leeks and Garlic until translucent. Season with salt and pepper. Add orange zest. Continue to cook for 4 - 5 minutes.

Add arugula, oj and balsamic. Cook until greens have wilted. Serve warm.

A bite in Philly

So a couple weeks back I visited a friend in Philadelphia. I figured I'd probably check out a cheesesteak, maybe a little cream cheese on a bagel while I was out there. That's not what was in store for me.

Though everything was really awesome two restaurants stood out in my mind as being more than excellent. Here's a little blurb about each of them.

ZoT
http://www.zotrestaurant.blogspot.com/

122 Lombard St

Philadelphia, PA 19147

+1 267 639 3260 Phone

+1 267 639 3259 Fax

zotevents@gmail.com

With some 362 beers on their menu (it takes up the entire front window), Zot is certainly a tough act to follow. Particularly for me because I love Belgian beers. I sampled mostly dark Belgians, which is kinda strange, because I am used to Belgian brews like Leffe or Hoegarten which are white.

They specialize in mussels, and offer 25 or so different preparations on the menu. It was a close call between the mussels steamed with Hoegarten and orange slices and the mussels steamed with leeks, goat cheese and bacon. The bacon won. They were served with belgian style fries and a dipping sauce, which truth be told I didn't have many of. My god was it good. I also sampled the truffled ceaser salad, good but not amazing. The dessert was completely amazing. A pot de chocolate garnished with a sliced strawberry, so good I couldn't finish it. I ended my zot experience with a hot toddy prepared with makers mark, mulling spices and honey.

So the next time you're in Philly forget the cheesesteak. Treat yourself to mussels and beer. You'll be glad you did.

Fredas
210 Ocean St.
Cape May, NJ
(609) 884-7887
http://www.capemaytimes.com/Restaurants/cape-may/fredas.htm

Fredas is a hip little cafe in a charming old Victorian. It is a romantic and intimate setting for a meal and the food is incredible. It is byob and reservations are recommended.

So, we sat at a table by the window which afforded us a view of the street. Being that we were in a quaint little town, this added to the ambiance. It almost felt as if you had taken a trip back in time, to simpler days. The food, however, sealed the deal. It was so good that you are left a bit dazed.

For an appetizer we had the crab spring rolls they were served with a guava sauce it was out of this world, but nothing compared to what was to come. For mains we had rack of lamb excellent perfectly seasoned and tender as well as a fish that I don't quite recall the name of but it was prepared in a lemon caper sauce that made you wish it was ok to lick the plate. They served the most incredible mashed sweet potatoes as a side my guess was that they roasted them in balsamic first and then mashed them with butter, brown sugar and pumpkin pie spices (clove, cinnamon, nutmeg and all spice). I would have asked for confirmation but a cooks gotta keep their secrets. As if that wasn't enough, we had an incredible butter rum cake served with dulce de leche, vanilla ice cream and pralines.

In short I stumbled out of Fredas in a state I can only describe as foodgasm. If you're out that way it is a delight not to be missed.