Swordfish, Bok Choi-Mushroom Puree, and Pineapple Salsa

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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.

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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.

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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.

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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…