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…


Food Swap – Crockpot Creamy Tortellini Soup

One of my favorite days of the month, every month, is Food Swap day.

I’m part of a group of about 6 women who much like me, all enjoy cooking but also lead very busy lives. We choose one day a month where we each make a different food item and we make freezable family sized portions of a recipe of our choice to share with each other. We each walk in with multiple portions of ths same thing and walk out with a whole array of new foods to try! It is a great way to get new recipes to spice up my recipe box (both my real one and my virtual one on Pinterest). For example, my food swap buddy Sarah brought Spinach and Broccoli Enchiladas that I really enjoyed so I instantly tracked down the recipe she used and put it away for safe keeping.

I can’t take the credit for starting food swap, but I can tell you that I’m a huge supporter. It usually feeds my husband and I for a whole week including lunches and dinners. We’ve also used our food swap bounty for multiple weeks if spread out where I cook a couple of days, but not feeling like I have to cook every day or even needing to grocery shop for that matter.

For food swap this weekend, I decided to make a crockpot soup to go along with the recently chilly fall weather. I made a Crockpot Creamy Tortellini Soup from Better Homes and Gardens. I did three things different for my soup. I added shredded chicken to give the dish a little protein; I used more fresh garlic just because I enjoy garlic; and I used the rainbow tortellini to give it a little color. Here is the finished product:


I am pumped to find out what foods I’ll bring home with me tomorrow!