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Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
Fish steaks, like beef steaks, are rather thin here so ours cook very fast. See recipe for substitutions. Use a medley of any olives you like. The lentils will use the rest of the chickpeas from last week,
Grilled Swordfish with Olive Shallot Relish Preparation and cooking time: 20 minutes2 swordfish or other fish steaks or filets, 6oz each (180gr each)
1 tbs olive oil
2 tsp Herbes de Provence
Warm Olive Relish:
2 medium shallots
2 cloves garlic
1 tsp Herbes de Provence
1 tsp fennel seeds
3 tbs chopped Kalamata or dry Greek olives
3 tbs chopped green olives
1 tbs olive oil
1 tbs lemon juice
4 tbs white wine
Brush fish lightly with olive oil and sprinkle with herbs. Put fish in a grill basket or cook on a grill pan, particularly if the fish is thinner filets. Cook on barbecue grill for 2 - 6 minutes per side, depending on thickness and grade of fish. Walleye or snapper will become opaque when done. Good tuna or swordfish you just want to brown the outside quickly. When done, put on a small platter, spoon some Olive Sauce on and serve, remaining sauce on the side.
Note: Can also be cooked under broiler or sautéed in nonstick pan for roughly the same amount of time.
Note 2: I threw a few wood chips on the grill for a slightly smoky flavor - thus the darker surface color.
Olive and Shallot Relish: Mince shallots and garlic. Heat oil in small nonstick skillet. Add shallots, garlic and sauté until tender, about 5 minutes. Add fennel seeds, herbs and sauté 1 minute longer. Add olives, lemon and wine. Bring to a boil, reduce heat and simmer 1 minute. Remove from heat, put into a small serving bowl. Cover to keep warm until ready to use.
Simple Couscous Preparation and cooking time: 15 minutes1/2 cup couscous
3/4 cup (6oz, 180ml) chicken broth
1 tbs fresh or dried chives
1 tbs fresh or dried parsley
2 tsp good olive oil
Heat chicken broth to a boil. Put couscous and herbs in a medium bowl. When broth is boiling pour over couscous, cover and let stand for 10 minutes... Do not stir it.
Add oil to couscous, fluff gently with a fork to combine and serve.
1/4 cup lentils
1 cup stock or water
1 bay (laurel) leaf
3/4 cup chickpeas (7oz,200gr)
2 small shallots
1 clove garlic
1/2 tsp paprika
2 tsp oil
1 medium tomato
Briefly inspect the lentils in case someone missed the odd stone. Rinse and drain. Cook the lentils in water and/or stock, with the bay leaf, 20 - 30 minutes, according to package directions, or until done. When done, remove from heat and drain if needed. Remove the bay leaf.
Finely chop shallots and mince garlic. Heat oil in medium skillet over medium heat. When hot add paprika, shallots and garlic, sauté until tender, about 8 minutes.
Peel tomato and roughly chop, add to shallots. Sauté 5 minutes. Add lentils and chickpeas, cover and heat through. Serve.
Note: Peel tomatoes by blanching in boiling water for 30 seconds first. The peels slip off easily.
Cooking Schedule: 40 minutes |
Remove olive relish from heat, cover to keep warm |
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