Did I mention I live in Tennessee? I feel like I did. You remember me saying something about that. Yah know the land of cold wet winters, hot and dry summers, and a brief tease of spring and fall, right? Could someone tell that to the weather please? Yeah, we've got more snow! Not as much as last time, but it's still more snow! Don't get me wrong, I work from home, so I don't mind. It's pretty out the window (beats gray and muddy) and I have no commute. The Picky Eater disagrees. She does not work from home and patients won't see themselves. So, she gets to navigate back country roads to the hospital and does not find it quite as Currier and Ives as I do.
The only problem I have with it is that it keeps falling on the day before grocery day. Now that may sound like great timing to you if you don't live in the south. Sure, stock up for the winter weather without having to make an extra run to the grocery. Unfortunately, it's not that easy. You see, people panic if they think we're going to get even a quarter of an inch. Two snowflakes dare to float down from the heavens and people lose their minds. Seriously, people believe that they are going to be snowed in for days, weeks, months, and (judging from the lack of milk and bread) we may never see the sun or warm weather again!
Normally when it's this cold and snowy (yah know the normal once every other year thing) it's time to make soups like chicken and barley soup, a chicken pot pie, or a big pot of chili. Those are all good options but me and The Picky Eater are still trying to stick to the straight and narrow on the healthy eating thing and so we're trying to eat more seafood. Earlier in the week I made swordfish steaks and as usual there were leftovers. Lots of leftovers. No, I didn't mess up the steaks, it's just that the grocery store cuts them REALLY think. It's way more than either of us can eat. So, that means there's leftover fish in the fridge. Rather pricey fish if you only get one meal out of it kind of fish. So, I decided to try something a little different. I was already planning to make some hummus to use as a mayo alternative, we had just bought some really high fiber wraps, and there was all that fish just sitting there. So, I tried something out of my comfort zone and made Mediterranean swordfish wraps. I have no idea where they fall on the authenticity scale, but they were tasty. Actually, tasty enough that it makes a good excuse to splurge on more swordfish.
By the way, I apologize for the funky picture. I didn't really think it through when I made the wrap, and it doesn't look the most awesome. I took it, just like all the pictures on this site, just before I sat down to eat it. It tastes way better than it looks.
Oh, and guess what, today is grocery day and they're predicting more winter weather for tomorrow!
Whole Wheat Swordfish Wraps
With Hummus, Zucchini, Roasted Red Peppers, and Fresh Spinach
My Thoughts
When The Picky Eater and I have swordfish, which is pretty rare, there are always leftovers. The local grocery where we get our steaks from cuts them really thick, so there's always enough for another meal. So, what to do? These wraps are an incredible way to keep that wonderful fish from going to waste. Full of healthy veggies, good for you seafood, and all secured in a whole wheat wrap. Make it hot or cold, it's a healthy alternative to throwing out great seafood.
I've included the recipe for cooking swordfish steaks below this one. You really can prepare them however you like since you're using the leftovers. Also, I included below that one, a recipe for hummus. You can use store bought if you want.
Difficulty
Easy
Makes
2 Servings
Tools
Time
Prep Time 15 min.
Cook Time 15 min.
Total Time 30 min.
The How To Do It
Slice the onion into half-moons that are as thin as you can possibly slice them. If you have a mandolin, you can use that.
Slice the zucchini into 1/4-inch think sticks and then cut them in half (so they aren't so long).
Dice the roasted red peppers into roughly 1/4-inch thick pieces.
If any of the spinach leaves have large stems, you may want to remove them.
Shred or cube the cooked swordfish steaks so that they will fit in the wrap.
If you are going to serve the wrap warm, in a small skillet add 1 tablespoon of olive oil and heat it over medium heat.
Once the oil is warm, add the swordfish and toss it with the oil. Heat it until the swordfish is warmed all the way through.
While the swordfish is warming mix the honey, Greek yogurt, and hot sauce together in a small bowl.
Take each wrap and smear one tablespoon of the hummus on each one. Next add the spinach, other veggies, swordfish, and finally drizzle the Greek yogurt mixture over each wrap.
Now, wrap it, cut it in half on the bias (that means at an angle if you're not wanting to sound too fancy), and serve!
Seared Swordfish Steaks
Fry the bacon in a cast iron skillet. Once it is nice and crispy, set it aside and let it cool.
While the bacon is frying, coat both sides of the swordfish with oil (I usually use canola or avocado oil because these are going into a hot skillet) and sprinkle with the dry seasonings.
Using the same skillet add about a tablespoon of oil to the bacon drippings and sear each side of the steaks until they form a nice crust, and the fish is cooked all the way through. This should take about 3 minutes per side, but it may vary based on the thickness of the steaks.
Slide the steaks under the broiler and sear the cheese until it just starts to melt and get brown.
Remove the steaks from the broiler and they are ready to serve.
Placing the swordfish under the broiler is completely optional but does give it that restaurant feel. If you don't want to go to the trouble, just add the spinach, bacon, and gorgonzola and serve.
Drain the chickpeas and reserve about a cup of the liquid. You won't need all of it, but once you've poured it down the drain, you can't get it back.
Add all the ingredients to the blender (you could also use a food processor for this) except for the reserved liquid and the smoked paprika. I usually mince the garlic before adding it. The blender will chop it up for you but I just like helping it along.
Blend everything together until it is nicely pureed and creamy. How long it takes depends on your blender/food processor. You may have to scrape the contents down a few times to get it completely blended. Be very careful if your blender allows you to remove the lid without turning it off. DON'T DO IT! Seriously, don't. Stop the blender and do this.
Once you have it to a creamy paste, add the water. In all honesty it will probably only take 1 tablespoon, that's why I had you reserve extra. It might take more.
Scrape out the contents into a small bowl for serving and lightly dust the hummus with the smoked paprika.
Serve it with pita chips (corn chips are good too!) and fresh veggies!
