Swordfish Steak with Zucchini pasta
From Nerd Meets Food
Mediterranean or Greek
Calories from fat
Salt and pepper
Peel and mince the onion the poblano and the mango.
Cut the jalopeño in half and remove the seeds.
One half roast it over open flame.
Chop both halts into fine dice.
Mix everything and season with agave, lime and salt.
Take half of the pico de gallo and with a muddler or a blender make it to a paste.
Add to the paste olive oil. This will be the marinate of the swordfish. If it is too thick add the add water.
Add the swordfish and marinate it for up to two hours.
Cut the zucchini in half, and w remove the seeds.
With a peeler start shaving off thin strips from the zucchini resembling lasagna.
Salt the zucchini strips and let them get softer and tender.
Heat up the pan and add some oil.
when the pan is hot add the swordfish. Cook both sides for 2-3 mins. Until they get a nice color.
If you want use the tequila to flambé.
Serve the steak on top of the zucchini and top it off with the reserved mango pico de gallo.
Flambè is great way to utilize the bits and pieces left on the pan. Be very careful and follow the ten rules:
1. Clear your airspace. No towels, hands, faces or eyebrows over the pan.
2. Make sure you have lid, larger than the pot, to cover the pan if things go wrong and a pair of tongs to handle it with.
3. Make sure you know where your fire extinguisher is.
4. Turn the heat off.
5. Pour a shot of the tequila (or any other liquid).
6. Wait a few seconds for the first sizzle to finish.
7. Light up the flambé with a long match or lighter (preferred).
8. Turn the heat back on, to medium.
9. Take your pictures for Facebook etc.
10. Wait till the fire dies out.
Analyzed by Kitchenbug