Swordfish, Bok Choi-Mushroom Puree, and Pineapple Salsa


For my food challenge tonight, Joe brought me swordfish steaks, pineapple, lemon, bok choi, mushrooms, and asparagus. He told me he brought me options, but I decided to brave it and make something that including every ingredient!

I started with a pineapple salsa. I didn’t have all of usual ingredients on hand, but made it work with red onion, lime, green pepper, a banana pepper, and pineapple. P.S. A pineapple corer – has to be one of the coolest inventions ever.




Next, I boiled the mushrooms, bok choi, and asparagus for about 5 minutes. I just wanted to soften the mushrooms and bok choi. I put the asparagus into an ice bath to blanch it. Blanching helps to get a bright green color to make the dishes pop a little more.


I threw the bok choi, mushrooms, salt, pepper, garlic powder, and 2 tablespoons of butter into the blender and turned it into a puree. I sauteed the asparagus in chipotle olive oil from Stuarto’s to reheat them and give them a little flavor.


I used the grill pan coated in olive oil to get a sear on the swordfish steaks and cook them. You typically want swordfish to be a little rare in the middle (click here for more tips on cooking swordfish), but I was a little nervous about the fish quality we were getting. So, I cooked it a little longer than I would for higher quality fish (about 5 minutes on each side).

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To plate it, I rested the fish on the puree, finished it with a little lemon juice, added pineapple salsa and asparagus!

image(188)It was good! I would have liked a real grill for the swordfish though.  It has to be relatively healthy, right? I had a lot of the bok choi-mushroom mixture leftover, so I’d like to turn that into some type of a vegetarian soup. Hmmm, there may be a flexitarian post sometime in the near future…


Simple Soup, Salad, and Seafood

We are in the midst of preparing for the holidays including shopping, decorating, time with friends and family, candies, and meal planning. All good things, right? All good except for the potential for weight gain. Apparently, it is a myth that we gain A LOT of weight, but the bad news is that the weight we do gain is likely to stay.

We make an effort to eat relatively healthy on a regular basis, but find it especially important to eat healthy for our regular meals during the holiday season. We don’t deprive ourselves of all the goodies, but we don’t have to eat junk for every meal. Tonight’s dinner was an example of intentionally eating healthy. We are back to eating a paleo diet. For other examples of paleo or almost paleo meals you can see my Shrimp and Endive challenge, lamb sliders, cajun scallops and beet mash, apple and squash stuffed pork chops, crockpot curry chicken and cabbage, and others.

Our first course was asparagus soup. I began by chopping the tough ends off of the asparagus and chopped it in half to boil until soft.


I sauteed onion and fresh garlic in olive oil.


Add chicken broth and blend it until it is the desired soupy consistency. It looks gross, but tastes great. I feel like I have to make that disclaimer a lot, especially in other soups like my creamy cayenne mushroom soup.


The main course was paleo crabcakes. In this mixture you can see lump crab meat, one egg, chopped green onions, chopped parsley, garlic powder, black pepper, crushed red pepper, and coconut flour.


I made patties and fried them in coconut oil.


They turned out with a really well with a nice browned crust. I served them with a simple grape tomato, goat cheese, and balsamic vinegar salad.


ABC…Easy as 123

For tonight’s challenge, we decided to spice it up a bit. Instead, of doing a mystery ingredient challenge like in my Great Pistachio Caper or Joe giving me a challenge and limited time to purchase ingrediens like in Karlo’s Meets Caprese, Joe found a fancy random letter generator online and asked it to produce 3 letters for me (Get it? That’s where the ABC in the title comes from…)

My letters were:




I had to find an ingredient that started with each letter and use them to create dinner. Walking into the store, my plan was tuna steaks, asparagus, but the letter N had me stumped… They were actually out of tuna steaks, so I had to come ub with a plan B for the protein and went with tilapia. For N, the only thing I could come up with were navel oranges. Of course, a quick internet search didn’t come up with many options for foods that start with the letter N either.

Here is what I did, in three easy steps (Get it? That’s where the 123 in the title comes from, and of course, there was that Michael Jackson guy).

1. I placed the fish in foil packets with cut up vegetables. I just used a variety of things I had around the house. I included olive oil, cherry tomoatoes, onion, and zuchinni, and garlic.

2. I topped it off with slices of orange and parsley and wrapped it up to bake.


3. I blanched the asparagus. This makes it a nice green color and keeps the crispness. I topped it with a drizzle of balsamic vinegar and grated parmesan cheese.


Three steps is it. Healthy and easy enough. (Get it? Okay, okay, you get it).