Tuesday, December 16, 2014

Thresher Shark with Yellow Rice and Swiss Chard

Swiss chard and yellow rice compliment the broiled Thresher shark
Thresher shark steaks
Thresher shark is my favorite fish to get in our SLO Veg box so far! Its dense. like steak, and has no little bones to pick through, so it is the perfect fish for me. It takes well to a marinade, and tonight I used the one featured on the SLO Fresh Catch blog. http://www.slofreshcatch.com/marinaded-and-broiled-thresher-shark/ It was a simple soy sauce, vinegar, olive oil and lemon juice marinade with some black pepper and minced garlic and fresh parsley, which I liberally sprinkled on top of each piece of fish. I let is soak in the marinade for about 45 minutes before putting the fish into the broiler for 7 or 8 minutes. I was going to flip it over, but the fish was done, so there was no need.

Sauteed Swiss chard
Prior to broiling the fish, I had started a batch of rice in the rice cooker. I added a tablespoon of my homemade onion soup mix, which contains turmeric and that added a nice yellow color to the rice. I also prepped some of the Rainbow Swiss chard that we got in our recent SLO Veg box, by trimming off the stems, slicing it into ribbons and soaking it in water before spinning it dry in the vegetable spinner. I chopped half a red onion and minced 3-4 garlic cloves and sauteed them in a butter and olive oil mixture. Then I added the cleaned Swiss chard, which filled up my large saute pan completely. I drizzled more olive oil on top and put the lid on to let it steam for a few minutes, then stirred it around and added a dash of Balsamic vinegar and some coarse salt.

Marinated Broiled Shark Steaks

1-1/2 pounds Thresher shark
2 tbs. soy sauce
2 tbs. Balsamic, rice or wine vinegar
2 tbs. lemon juice
2 tbs. olive oil
2 tbs. chopped parsley
3 cloves garlic, minced
freshly ground black pepper

Cut the shark steaks into 4 ounce pieces. Place them in a glass dish. Generously sprinkle on minced garlic, pepper and parsley on top of fish. Combine soy sauce, vinegar, lemon juice and olive oil and pour over fish. Marinate for half an hour, turning at least once. 
Remove fish to a foil lined pan and broil for 4 minutes on each side about 4-5 inches from heat. Brush with reserved marinade before turning. Fish is done when it flakes easily with a fork.

Yellow Rice

1-1/2 cups rice
3 cups water

Put rice, water and soup mix in rice steamer. Cook for 25 minutes until done.

Sauteed Swiss Chard with Onions (Swiss Chard) 
Recipe from SLO Veg

Yield: Makes 8 (side dish) servings,
Active time: 30 min
Total time: 50 min

3 pound green Swiss chard (about 2 large bunches) 
2 tablespoons olive oil 
2 tablespoons unsalted butter 
2 medium onions, halved lengthwise and thinly sliced 
2 garlic cloves, finely chopped
Preparation: Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips. Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl. Cooks' notes: Chard can be washed, dried, and cut 2 days ahead and chilled in sealed bags lined with dampened paper towels. · Chard can be cooked 4 hours ahead and reheated over low heat on stove or in a microwave oven.  


No comments:

Post a Comment