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Food for the Body, Food for the Brain
by Daniel

Swordfish with Mediterranean Relish

I wrote this recipe for swordfish, but almost any fish you like will work.  Halibut, sole, and sea bass are all excellent substitutions.

This low-fat dish is very easy to prepare. The relish will keep in the refrigerator for 1 to 3 days, so it can be made ahead of time. I like a combination of green and black olives, but use whichever kind you like best. (Black has a lot less salt.)

Shopping List:
2 swordfish steaks, about 2" thick)
Capers
Olives
Garlic
1 lemon or bottled lemon juice

 

Directions (serves 2):

Pre-heat oven to 400 degrees. Lightly coat the bottom of an oven-safe dish with nonstick spray. Place fish steaks in the coated pan; salt and pepper lightly if desired.
Place fish in the oven, set a timer for ten minutes.

When the timer goes off, check fish for doneness, it should be flaky, moist, and opaque. If it looks slimy or translucent, turn fish and set timer for five minutes more. Remove when cooked through. Place fish on plates and spoon relish over the top. This dish is great with brown rice and zucchini. Eat and enjoy!

Mediterranean Relish
1 tbsp roughly chopped capers
4 tbsp roughly chopped olives
2 cloves garlic, minced fine
1 tbsp lemon juice
1 tsp sugar or honey

Mix relish ingredients in a small bowl, and viola!
 

Cranberry Brown Rice Salad

This makes a simple light snack or side dish that is both hearty and sweet.  Everything can be prepared ahead of time, or in stages, and assembled at your leisure. The rice can be steamed several days ahead and stored in the refrigerator.

Also, I'm suggesting a pre-made balsamic dressing because it is quick and easy. If you prefer to make your own dressing, use balsamic or rice vinegar because it is less acidic and more sweet than other types.

Shopping List:
Long grain brown rice
Dried cranberries (or "Craisins")
1 or 2 stalks of celery
1 red onion
Balsamic vinaigrette dressing
 

 

Directions (4 servings):

First, cook the brown rice according to the package directions. (Generally, 1 cup of uncooked rice will yield 2 cups of cooked rice.) Set a timer because rice is easy to forget.

2 cup COOKED brown rice, cooled to room temperature
1/4 cup dried cranberries
1/4 cup chopped celery (try to avoid the leafy parts near the top)
4 tbsp. chopped red onion
1/4 cup bottled balsamic vinaigrette salad dressing
1 tsp. sugar

Mix all ingredients together in a bowl. Cover let it sit in the refrigerator for 30 minutes to an hour before serving.
 





 

 

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