September 28, 2008

Sword fish, oven roasted beets and sautéed beet greens

Ok. I know some people hate beets because they think beets taste just like dirt. If you’re one of these people, skip this recipe.

4 big sword fish steaks (about 1” thick)

4 large beets

1 handful fresh rosemary

1 Tbsp butter
Olive oil (about 3 Tbsp)
Italian parsley

Salt, pepper
2 lemons

Scrub the beets to clean them. Remove both ends, and cut the bulbs into wedges (about 6). Put the beets on aluminum foil. Drizzle with olive oil (about 1 Tbsp). Add salt, pepper and fresh rosemary. Wrap with aluminum foil and bake in a preheated 400F oven for about 1 hour and 20 minutes, or until soft. During the last 10 minutes you can open the aluminum foil and put the beets under the broiler until caramelized. Once ready, peel the beets.

Wash the beet greens, dry them well and chop. About an hour after you put the beets in the oven, sauté the chopped greens with melted butter (1 Tbsp) and olive oil (1 Tbsp). Add salt and pepper.

To prepare the swordfish, season it with salt and pepper. In a saucepan with olive oil, sauté the fish over medium heat about 7 minutes per side.
Mix the beets and beet greens. Cut the fish into cubes and put the cubes over the beets. Drizzle with lots of lemon juice and a nice touch of olive oil. You can add some chopped parsley if you like.
Posted by Daziano at 8:33 PM |  


Subscribe to: Post Comments (Atom)
Related Posts Widget for Blogs by LinkWithin