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…


Tropical Pork Ribs

What a great Tuesday! All final grades were submitted AND I got to have a food challenge. Normally, cooking a stress reliever for me, but tonight I considered it a celbratory dinner. Joe brought pork ribs, ginger root, and bok choy. He told me that I had an hour and a half and I was not allowed to make a stir fry.


Our weather recently dropped from 70 to 32 degrees – brrrr! So, I wanted to get back to thinking tropical. I had a can of pineapple rings in my cabinet that I’d been itching to use, so that was the first thing I grabbed. I used the pineapple juice and soy sauce to make a marinade for the pork. I refrigerated it in the marinade for 30 minutes. I put this into the oven at 350 degrees and set a timer for 30 minutes. After 30 minutes, I turned the pork, spooned the juices over it again, and cooked it for another 25 minutes.


While the pork baked, I started a tropical salsa. I used half of a grated ginger root, a few red onion wedges, 1/4 of a cup of frozen edamame that I keep in my refrigerator for a family favorite salad, 4 pineapple rings, and 2 tablespoons of lime juice.


I used the food processor to turn this into salsa.


Next, I roughly chopped the bok choy and sauteed it in olive oil. I wasn’t really sure what else to do with it. As I write this blog, I found recipes for braised bok choy or bok choy chicken soup.


The final step while the pork baked was to grill the remaining pineapple slices. Use high heat to get a nice sear and grill marks on the slices.


Here is the finished plate!


There was something missing from the salsa, I just can’t quite put my finger on it, but I’ll keep experimenting. Overall, it gets two, no make that four, thumbs up! It was easy and flavorful!