Grilled Swordfish with Broccoli, Tomatoes and Garlic
On the cosmetic front, I really don't care about a large scar on my back. But as far as recovery goes, the larger the scar the longer the recovery. At least in my experience. I will say that the pain in my left leg and foot has diminished significantly It hurt 24/7 prior to the surgery. Now, the leg and foot pain comes and goes. But my lower back region is really throbbing. It's hard to find a comfortable position. Walking is really difficult. I can go about a block before having to rest and turn around and head back home.
The trick is to steam the broccoli
before sauteing with tomatoes and garlic
Here's the skinny recipe:
For the Swordfish
Ingredients:
1/2 lb swordfish per person
1 tbspn Extra Virgin Olive Oil
1/2 tspn Sea Salt
1/4 tspn ground pepper
Pre-heat table top grill (I use the Cuisinart Griddler) at top heat for five minutes
Marinate the swordfish in the oil, salt & pepper
Grill on one side for 3 minutes with the top open
Grill on the second side for 1 - 2 minutes with the grill shut
Let rest on covered plate for 5 minutes
for the Broccoli:
1 bunch broccoli
2 - 3 cloves garlic
1/2 cup cherry or grape tomatoes
1/4 tspn sea salt
1/4 tspn ground pepper
Cut broccoli into fleurettes
Steam for 3 - 5 minutes
Shock the fleurettes by fishing broccoli out with a spider and dropping in a bowl of iced water
Meanwhile, heat a non-stick skillet with olive oil
Pound garlic cloves and slice
Cut tomatoes in half
Saute the garlic for 30 seconds - remove from heat and keep on a plate
Add sliced tomatoes and cook until tender - about a minute stirring constantly
Add the broccoli fluerettes
Add back the garlic - stir with wooden spoon
Serve and enjoy!
Sauted Swordfish is also good with Grilled Eggplant!