Friday, April 24, 2009

I'm still out of commission!

I can't believe Verizon!! When I called the Friday before Easter and she said Thursday I guess I mentally blocked out that she actually said, THursday April 30!!! I thought she meant the next Thursday, which was last week. We are STILL without internet access at home, making it very hard for me to blog.
I have wonderful dishes just waiting on my camera to be unveiled! Well...soon. I hope.

Tuesday, April 14, 2009

Verizon Sucks!

So I have not been able to update my blog with recipes and photos because on Friday while the condo association was being landscaped the men hit the telecom box, knocking out our phone and internet. I called Verizon to report the problem and they said the earliest they could get a tech out to the complex would be Thursday! I asked, well what if my neighbors call too because I would assume since we're all hooked to the same box that everyone is having the same problem. I was told, in that case, it'll be moved up to "area outage" status and a tech will be out in 48 hours. Well it's over 72 hours and no tech. Are my neighbors not experiencing the same thing? I haven't been pesky enough to go knock on doors and ask them, but I'm starting to get so annoyed without internet at home that I may just do that.

So until Thursday, I'm on hiatus. I will have many an update once I can finally upload my photos at home. Til then, Verizon is on my naughty list.

Tuesday, April 7, 2009

Herb Grilled Swordfish with Warm Tomato Butter

This was a combo of a few recipes I saw. It's pretty simple, very tasty and makes a nice presentation. It's a great light supper in summer with a green salad. That is if summer ever gets here!! It's April 7 and 49 degrees and windy as hell today. So in anticipation of spring and warmer days of grilling and ripe tomatoes, I give you this fish dish.

Grilled Swordfish with Warm Tomato Butter
Source: Me and magazines, mainly Food & Wine and Gourmet

For the Fish Filets:
4 swordfish filets
a large handful of chopped oregano, parsley and rosemary
the zest of one lemon
salt and pepper
olive oil

Combine your chopped herbs with the lemon zest. Season the fish with salt and pepper on both sides. Next, rub the herb and lemon zest mixture all over the fish and let "marinate" for 20 minutes. Once your grill is hot, drizzle your filets with olive oil on both sides and place them on the grill. You'll want to cook them about 3 to 5 minutes per side depending on thickness. Remove from grill and serve with warm tomato relish.

For the Tomatoes:
4 garlic cloves, chopped
2 shallots, chopped
2 tablespoons olive oil
5 tablespoons butter
1 pint of grape tomatoes
splash of white wine
chopped fresh herbs (whatever you have on hand, I added some parsley and basil)
salt and pepper

Put a foil pan on your grill. Combine the shallots, garlic, butter and olive oil. Let it cook until shallots and garlic are starting to soften. Add your grape tomatoes and spalsh of white wine and let cook until tomatoes start to soften an break up a bit. Remove from the heat, add your herbs, season with salt and pepper and spoon over top of your herb grilled fish.