Because it was so hot and humid today, I decided to make a cold dinner. Genius. Except that most of the components of said dinner had to be cooked first. So it wasn’t the most brilliant in terms of execution, but when I actually cooled off enough to sit down and eat it, it was worth the sweat in my eyes.
I did three swordfish steaks in the cast iron skillet, sized for the Three Little Bears, and set them aside to cool. No fancy marinades or spices, just kosher salt and ground pepper as usual.
Then I tackled a bunch of CSA vegetables: patty pan squash, snow peas, broccoli and green onions. Added CSA French tarragon and a pinch of salt and pepper in the wok, then a splash of fresh lemon juice about two minutes before it was all finished.
It is supremely awesome to have such a rich variety of vegetables this early in the season, at least in comparison to our previous CSA. And we got cheese and eggs last week, as well. Nice job, Penn’s Corner. Again.
While the vegetables cooled I mixed up a quick garnish sauce with Fage Greek yogurt, tarragon, oregano, chives, salt and pepper. Truth be told, I should have done the vegetables before the fish even, because they retained a lot of heat even after I removed them from the wok.
I served the whole dish with cold lentils and fresh tomatoes.
It was very pleasant to eat – twenty minutes after I’d finished cooking and had had a chance to sit in the air conditioning for awhile. It was even better coupled with a nice cold glass of hard apple cider from Arsenal Ciderhouse.
Nutritional information for 4 ounces of swordfish, approximate: 176 calories, 5.8 grams fat, 1.6 grams saturated fat, 56.7m cholesterol, 130.4mg sodium, 28.8 grams protein.
Nutritional information for 2 cups summer vegetables, approximate: 60 calories, .5 grams fat, .1 grams saturated fat, 35.7mg cholesterol, 12.3 grams carbohydrates, 4.7 grams fiber, 5.4 grams sugar, 3.9 grams protein.