Seafood

by Jenny Castaneda

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What to Serve with Swordfish

Being Paleo, the idea of a meatless dinner can be quite baffling, but there are other sources of protein such as fish and seafood that are healthy and delicious alternatives. One type of fish that I particularly like in lieu of meat is a nice thick swordfish steak.

Preparation

I let it sit for an hour in a light and simple marinade of extra virgin olive oil, freshly crushed garlic, chopped shallots, coconut aminos, sea salt and cracked black pepper to enhance the actual flavor of the fish. There’s no need for heavy marinades that are overpowering if you start with good quality swordfish.

I then throw it on a red-hot grill to give it a nice sear on the outside while keeping it moist on the inside. Overcooking swordfish is a no-no because it dries it out (and honestly makes it taste so rubbery you’d want to use it as a frisbee) so make sure you do not cook it longer than 4-5 minutes on each side. Once cooked, it should easily flake with a fork and look opaque throughout. This swordfish makes a great entrée that can be served with other meatless sides for a truly gourmet meal.

For pan saute or oven preparation, refer to the Omaha Steaks Seafood Cooking Chart.

Appetizers

While the swordfish is marinating, prepare some light appetizers to munch on by pan-frying padron peppers in ghee until lightly charred. Season with sea salt and black pepper and enjoy while still hot.

Salad

A nice green salad with frisee, roasted beets, hardboiled eggs, sunflower seeds and a balsamic vinaigrette makes a great starter while the swordfish is cooking on the grill. This can be prepared in advance and chilled in the fridge until ready to be eaten.

Sides

The vegetable sides that go along with the swordfish can be grilled before of after the fish is cooked. Drizzle whole heirloom tomatoes, carrots and red onions with melted ghee and grill until tomatoes and carrots begin to soften and onions starts to caramelize. Serve these vegetables together with the grilled swordfish.

Stuffed Dates

Finish off with walnut stuffed dates also pan fried in ghee for a sweet and crunchy treat that ties together this simple and satisfying gourmet meal!






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About the Author

Jenny Castaneda lives in Southern California with her husband D and cat Mochi. She started a blog to share recipes with family and friends and also as a way to keep herself on track and connect with other fellow Paleo friends who have provided daily doses of inspiration and motivation along her journey towards a Paleo lifestyle. She enjoys traveling, photography and obstacle course racing. Subscribe to her blog, paleofoodiekitchen.com to receive email notifications whenever new recipes are posted.



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