Hedonist Tendencies
I am a hedonist; I will admit it and those that know me know that I am. Being a hedonist isn't easy, it is hard on the pocket book and it will land you in the second level of Hell. Unfortunately a conspiracy of wrath, envy, and lust seeks to bring me down to the fourth level. Oh well, in the mean time lets eat, drink, and be merry!
An important part of being a hedonist is eating and drinking well. The secret to eating well is cooking well (big surprise!, but it is amazing how many people miss this connection). If a hedonist had to rely on going out to satisfy their culinary apatite a small fortune would quickly be exhausted. Learning one's way around a kitchen can spare the pocket book and satisfy one's creative appetite. I personally find the second component, creativity, more satisfying than the food itself at times. That being said I will periodically share the fruits of my labor with you by posting successful recipes. I will start with one of my favorite gems; I hope you will enjoy!
Grilled Swordfish Steaks with Mango Fruit Sauce
makes 6-8 servings
Mango Fruit Sauce
In a blender combine the following:
1 ripe mango, peeled, pitted, and diced
1/3 cup crushed pineapple
1 sweet red pepper, diced (a hot pepper can be used for a more spicy sauce)
2 rings sweet onion, diced
3 teaspoons paprika
1 teaspoon cayenne pepper (adjust amount of cayenne pepper to desired spiciness)
1/2 teaspoon dried mustard
1 1/2 tablespoons brown sugar (adjust to the desired sweetness)
1 teaspoon lemon juice
3 tablespoons cooking vermouth (cooking vermouth contains salt, if you are using regular vermouth add 1 teaspoon of salt)
Blend ingredients until smooth, let stand in refrigerator 24 hrs
Swordfish Steaks
Select fresh steaks with good color (Swordfish have a dark band in the center of their flank, these bands are fat stores and appear on all fish and will be present in the center of the steaks. The flesh should be very firm and a light, pinky color and the bands will be a very dark reddish color, almost black. Avoid steaks with a whitish color and graying bands.)
Sprinkle both sides of steaks with sea salt
Splash steaks with vermouth and lemon juice, let stand refrigerated 1 hr
Prepare lemon slices and rings of sweet onion
On a hot fire sear both sides of the steak
Splash steaks with vermouth and lemon juice again
Lay slices of lemon and onion on steaks
Move steaks to cooler parts of grilling surface and cover grill for approximately 10 min.*
Remove lemon slices and onion and pour mango fruit sauce onto steaks and allow to cook uncovered for approximately 5 min.*
Garnish with lemon and serve
*Cooking times depend on several factors including temperature of the grill, and thickness of the steaks. The fish is done when it flakes apart easily with a fork. Only apply the sauce when the fish is cooked 3/4 way through. Applying the sauce earlier will cause it to caramelize in the heat resulting in a dark, gooey appearance.
Tuna steaks can be used in place of swordfish. The sauce also works well with chicken. If a grill is unavailable a broiler pan in the oven or large frying pan with cover may be used.
Enjoy
An important part of being a hedonist is eating and drinking well. The secret to eating well is cooking well (big surprise!, but it is amazing how many people miss this connection). If a hedonist had to rely on going out to satisfy their culinary apatite a small fortune would quickly be exhausted. Learning one's way around a kitchen can spare the pocket book and satisfy one's creative appetite. I personally find the second component, creativity, more satisfying than the food itself at times. That being said I will periodically share the fruits of my labor with you by posting successful recipes. I will start with one of my favorite gems; I hope you will enjoy!
Grilled Swordfish Steaks with Mango Fruit Sauce
makes 6-8 servings
Mango Fruit Sauce
In a blender combine the following:
1 ripe mango, peeled, pitted, and diced
1/3 cup crushed pineapple
1 sweet red pepper, diced (a hot pepper can be used for a more spicy sauce)
2 rings sweet onion, diced
3 teaspoons paprika
1 teaspoon cayenne pepper (adjust amount of cayenne pepper to desired spiciness)
1/2 teaspoon dried mustard
1 1/2 tablespoons brown sugar (adjust to the desired sweetness)
1 teaspoon lemon juice
3 tablespoons cooking vermouth (cooking vermouth contains salt, if you are using regular vermouth add 1 teaspoon of salt)
Blend ingredients until smooth, let stand in refrigerator 24 hrs
Swordfish Steaks
Select fresh steaks with good color (Swordfish have a dark band in the center of their flank, these bands are fat stores and appear on all fish and will be present in the center of the steaks. The flesh should be very firm and a light, pinky color and the bands will be a very dark reddish color, almost black. Avoid steaks with a whitish color and graying bands.)
Sprinkle both sides of steaks with sea salt
Splash steaks with vermouth and lemon juice, let stand refrigerated 1 hr
Prepare lemon slices and rings of sweet onion
On a hot fire sear both sides of the steak
Splash steaks with vermouth and lemon juice again
Lay slices of lemon and onion on steaks
Move steaks to cooler parts of grilling surface and cover grill for approximately 10 min.*
Remove lemon slices and onion and pour mango fruit sauce onto steaks and allow to cook uncovered for approximately 5 min.*
Garnish with lemon and serve
*Cooking times depend on several factors including temperature of the grill, and thickness of the steaks. The fish is done when it flakes apart easily with a fork. Only apply the sauce when the fish is cooked 3/4 way through. Applying the sauce earlier will cause it to caramelize in the heat resulting in a dark, gooey appearance.
Tuna steaks can be used in place of swordfish. The sauce also works well with chicken. If a grill is unavailable a broiler pan in the oven or large frying pan with cover may be used.
Enjoy
posted by Matthew Hanna | 2:29 PM
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