Fresh swordfish, if available in your area is simply divine.This very easy to prepare and delicious dinner is sure to please. All broilers are different so be careful not to overcook the steaks. You can char grill them if you prefer for a delightful slightly smoky taste. This recipe is: Gluten-free, heart healthy, diabetic friendly.
PRINT broiled-swordfish-dinner with MS Word
Broiled Swordfish Dinner
Yield: 2 servings
2 U.S. caught fresh Swordfish steaks
Meyer lemon juice
Cracked black pepper
Season swordfish and broil high heat about 3 minutes each side (145° internal temp).
Prepare 1 cup Lundberg Jubilee® rice
5 sliced brown mushrooms
2 ¼ cups light chicken stock
1 teaspoon of fresh thyme
Mixed green salad mix (2 servings)
Roasted almond and cashews
Shredded Manchego cheese on top
Get the rice pilaf cooking and season the swordfish. While broiler is heating, prepare salads on the serving plates. When pilaf is done, broil the swordfish. Serving suggestion: Meyer lemon wedges as pictured.
©2016 Aron Bradley
It is persimmon season around here. This recipe is more of a dense cake and like a British style plumb pudding than like our American style of pudding. The addition of dried nectarines gives it a unique tang and chew and elevates the delicious persimmons in this recipe and it can be served warm or cold. This recipe is gluten-free.
PRINT persimmon-pudding with MS Word.
Gluten-Free Persimmon Pudding
Yield: 8-10 servings
Pulp from 3 very ripe persimmons
1 cup white sugar
½ cup brown sugar
¼ lb. butter
2 cups of Cup for Cup™ gluten-free flour
1 tsp. salt
1 teaspoon aluminum free baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon nutmeg
3/4 cup milk
4 oz. chopped dried nectarines
Preheat oven to 350°. Beat eggs, butter sugars and persimmons 2 minutes (in a mixer). Mix GF flour, spices, leavening and salt and add to creamed pulp mixture. Add milk, chopped dried nectarines and mix batter another minute. Pour into greased baking pan and bake at 350° till a knife comes out clean (30-50 minutes).
Serve warm or chilled with whipped cream.
©2016 Aron Bradley