When trying to be more healthy, the rolodex in my mind instantly turns to fish. Vegetarian is always go
od, of course, but fish has additional nutritional benefits that always end up winning out.
I decided to try something that had its roots in some traditional flavors, but mixed up just enough to create something unique.
The recipe is very simple too. It’s a swordfish steak, marinated in lime juice. If you don’t like swordfish, you could probably use any firm, white fish such as haddock. If you don’t like fish, chicken would be your best alternative, but that also makes it a completely different dish. :) On a second run through of the recipe, I tried swapping the lime juice marinade for balsamic vinegar. The result was pretty good, but the lime juice imparted a better flavor.
Which makes sense, because the salsa on top of the fish has lime juice. I’m not sure if “salsa†is the best name for it – it carries implications that don’t match what this is. “Salad†doesn’t work either, for the same reason. But, “salsa†was the closest, so I’m sticking with that.
It has both cooked red onion, and raw – cooked for sweetness, raw for the relatively mild but pungent onion flavor. I also used both a red and a green jalapeno – one with the seeds for spiciness, one with no seeds just for the flavor.
All of this is served on a bed of green beans. I picked up a bag of frozen haricots verts, dropped them in a saute pan with 1/4 cup water, let them steam for 4 minutes or so, then let the water evaporate. Drizzling on some olive oil, I let the outsides crisp up and caramelize a bit, before sprinkling with salt and pepper.
The detailed recipe for the swordfish follows.