Steamed Swordfish in Banana Leaves

Seasoned Swordfish with citrus, ginger, tomatoes and cilantro wrapped in banana leaves then steamed.  A cooking style I learned from my mother. 

Besides frying, my mother would sometimes steam or grill the fish.   She would wrap it in banana leaves and steam it on a wood stove. It was very satisfying to inhale the fragrant aroma of flavor before I sunk my fork into the moist, tender fish.  Mm..so tasty!

Swordfish is one of my husband’s favorite seafood.  He loves that I make it the same way.

Swordfish is dense, meaty, mildly sweet in flavor and an excellent source of protein.  Each serving contains at least 30 grams according to guidelines.  It’s also rich in potassium, Vitamin D & E, and selenium.  According to studies, protein is very beneficial for you.  Your body uses protein to produce enzymes, transport oxygen and maintain healthy tissues including your muscles, hair and nails.  Potassium acts as electrolyte, an essential process for the function of your muscles and nerves while selenium provides protection against cancer. 

However, we don’t eat it often (it’s been years since we had it last) because it’s expensive ($28 a pound) and high in mercury.  Women who are breastfeeding or pregnant or planning to get pregnant should avoid eating swordfish. You can substitute tilapia (or any fish) instead and use the cooking procedures in this post.  I tried it and it was just as good.

Ingredients:

• 1 (.51 lb) Swordfish steak (or tilapia or salmon)
• 4 thinly cut firm butter (2 tablespoons)
• 6 tricolor cherry tomatoes (or any tomatoes), halves
  
• 6 slices of ginger (thickness of a nickel), divided
  
• slices of lemon and lime
• salt and pepper or soy sauce to taste or both ( I used salt and pepper)
  
• a handful of fresh cilantro
• 1 long green chili (optional) 
• 4 large wilted banana leaves (large enough to fit all the ingredients), divided

Directions:

1. On low heat, wilt the banana leaves over your stove.  Be careful not to burn yourself or the leaves.
2. Drizzle the wilted leaves with small amount of oil then gently wipe with a paper towel.  The oil makes it easy to wipe the banana leaves and  prevent them from tearing. 
3. Layer three banana leaves and arrange in order the cilantro, 3 ginger slices, swordfish, the remaining 3 slices of ginger, butter, lemon & lime slices, tomatoes, and more cilantro.  Season with the seasoning of your choice (salt and pepper, soy sauce or both)
4. Wrap the fish by gathering the banana leaves and tuck the sides down or fold them up (the latter is best).
5. Pull three strands from the remaining banana leaf  and use them to tie to secure the wrap.
   
6. Place in a steamer.  Bring water to a rapid boil and steamed the fish for 30-35 minutes.  
7. Remove from the pan and cut the tie with scissors.  Unfold the banana leaves and  enjoy.

Note: You can go ahead and heat the water over low heat while you prepare the fish to save time.  Then increase the heat when it’s time to steam the fish. You can also garnish it with chopped fresh cilantro.

That is all for now.  If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes. Please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Have a fantastic day!

©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Easy Rib-Eye Steak Fajita

There are certain Mexican foods that I prefer preparing at home.  One of them are fajitas.  If it’s a Steak fajita, I like it to be tender and juicy.  Unfortunately, I can no longer eat red meat.  So, I just prepare them for Mr. M.   When he craves Mexican food, I either prepare Chicken quesadilla or Chicken fajita.  I had some rib eye steak in the freezer, so I decided to make a Steak Fajita over steamed rice for dinner.  Something different for a change.  Well, I didn’t even have to ask Mr. M. how it was.  He said it was delish before I could even utter the words. 🙂

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Ingredients:

• 4 serving size (about 12 to 16 oz.) of Rib eye steak, cut into an inch strips
• 1/2 of medium onions, sliced
• 3 stalks of green onions, cut about an inch
• 1 small red bell peppers, cut lengthwise
• 1 small yellow peppers, cut lengthwise
• 1 small orange peppers, cut lengthwise
• 2 tablespoons olive oil, divided
• Fajita seasoning
• pinch of salt
• 1 tablespoon lime juice
• 3 tablespoons chopped cilantro
• lime for garnish

*Note:  Do not omit the cilantro. It gives character to the dish and it tastes better.  Also, adjust the salt to your taste since the cooking varies depending on how much sauce the steak will create when it sweats. If there’s no sauce, add 1/4 cup water  and follow the fourth instructions below.

Directions:

1. Heat 1 tablespoon of oil in large skillet with a lid over medium-high heat.
2. Add the bell peppers and onions.  Stir-fry for about 1 minute.  Remove from skillet and set aside.
3. Add the remaining 1 tablespoon of oil.  Add meat; stir and cook for 3 minutes or until no longer pink.  Cover and let the meat sweat.
4. Add the fajita seasoning and salt.  Stir until sauce thickens.
5. Turn off the heat. Drizzle lime over the cooked fajita. Stir to incorporate.
6.  Sprinkle with cilantro (a must). Garnish with  lime.

Bon Appetit!

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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Skillet Grilled Shrimp with Tropical Couscous

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My husband took me out to dinner to celebrate our wedding anniversary.  I wanted to go to Bone Fish Grill because their snapper was excellent.   I didn’t want to go someplace else because the food might not be as good and I didn’t want to be disappointed, especially on a special day.  Well, my husband told me that someone recommended this place in Tyson’s Corner.  He convinced me that their food was great and that they were highly recommended by many, so I said okay.  Well, I was very disappointed to say the least.  Let me just say, I will never go back there again.  I conclude good food is not define by how  “upscale” a restaurant is.  It really depends.

When I couldn’t eat what I want, I can’t sleep.  I know I’m weird that way.   So,  the following night, I made my husband and I skillet grilled shrimp on skewers with tropical  couscous for dinner.  I also added some toasted garlic on top of the couscous and shrimp.  It was very delicious and so satisfying.

Ingredients for the shrimp:

• 16 pieces large shrimp, peeled and deveined, tail on
• Weber N’ Orleans Cajun Seasoning
• Weber Gourmet Burger Seasoning
• Weber Roasted Garlic and Herb Seasoning
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1/2 cup diced garlic
• 4- size 8 Bamboo skewers

Directions:

1. Skewer the shrimp.
2. Sprinkle the shrimp with these three seasonings. Set aside.
3. Heat a flat, square skillet (pancake skillet) over medium heat.
4. Coat with olive oil and butter.
5. Add the garlic and saute until lightly brown.  Set aside on the edge of the skillet to prevent it from burning.
6. Turn the heat to medium-low at this point and grill the shrimp until opaque, about 5 minutes each side.
7. Meanwhile cook the couscous.

Ingredients for the couscous:

• 1 box(5.08 oz.) Near East Couscous with roasted garlic and olive oil plus the ingredients written on the box
• 1/2 cup of diced mango
• 1/2 cup pineapple tidbits
• 1/2 cup of finely chopped cilantro
• 1/4 cup plum tomatoes; seeded and diced
• 1/4 cup of diced red onions
• black pepper to taste
• juice of 1 lime plus more for garnish
• Toasted garlic (from above recipe)

Directions:

• Follow the cooking directions on the box to cook the couscous.
• Combine the mango, pineapple, cilantro, tomatoes, red onions, lime, and black pepper in a bowl.
• Add the tropical fruit mixture to the cooked couscous.
• Mix until all ingredients are well combined.
• Arrange shrimp and couscous on a plate. Garnish with lime and toasted  garlic.

Bon Appetite!

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Thank you!

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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