I figured Valentine’s Day was an excuse to cook food. (It’s more personalized than going out to some overpriced crowded restaurant, anyway.) Joy likes fish, and I had a good experience with swordfish, so I figured I’d make her a grilled swordfish.
Let’s talk about the side salad first. If you haven’t figured out by now, my favorite formula for salad is greens, fruits, nuts, and cheese. In this case, I went with the same “spring mix” (whatever that is), sliced pears, chopped walnuts, and goat cheese, topped with a home-made raspberry vinaigrette. (By the way, if you think adding extra Dijon mustard to serve as an emulsifier is a good idea, you’re wrong. Trust me on this.)
The swordfish (sourced from Uwajimaya) was rubbed with salt, pepper, olive oil, and chopped rosemary (because rosemary is the best herb). Joy prefers her fish cooked well-done, so in addition to searing the swordfish (2 minutes each side), I also popped it in the oven for 5 minutes at 425 F. As it turns out, when fully cooked, swordfish is actually quite flaky. Apparently, I’ve never taken swordfish all the way to fully cooked before. (Also, I need to re-season my cast iron grill pan.)
If that V-Day dinner sounds easy, it’s because it was. (Then again, my idea of “easy” might be skewed, because I tend to make ridiculously labor-intensive things for dinner parties.) Don’t tell Joy *insert smilie face here*
While at Uwajimaya, I discovered a fruit of special mention.
Yes, it’s called ugly fruit. And it’s even uglier when you see it in person.
But on the inside, they’re really just really big tangerines. They were so big that Joy and I ended up not finishing them. (I ended up forgetting about them, and a week later, had to throw away moldy ugly fruits. Apparently, they get uglier.)