Fish and Greens


I have been having cravings for fish and greens all of a sudden. I have made two different meals around this theme in the past week. See below for more...

The first meal was swordfish (seasoned with chili powder, ground ginger, cardamom, salt and peper), seared in butter and olive oil, finished with a grapefruit sauce (fresh grapefruit sections and juice, ground ginger and about a tablespoon of butter whisked in at the end). I served this with this wonderful kale we get here (it has a long rabbit ear shaped leaves) and carrots steamed with ginger and Aji Marin.

The second meal was scallops (giant scallops 8 to a pound) that I dusted with Emeril's Essence (the recipe from foodtv.com is below - this is one of the few spice blends I use regularly) and seared in butter. I de-glazed the pan with about a cup of dry white wine and a tablespoon Cointreau. I served this with the same kale and carrots cooked with maple syrup and black pepper.

I must be craving light food after Winter and something in leafy green vegis.

- JJP

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Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Posted: Tue - March 29, 2005 at 08:42 PM

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