Weekend Cooking, hosted at Beth Fish Reads, is open to anyone who has a food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up over the weekend.
My favorite recipe came from Brunetti's Cookbook. Carol posted a recipe from this book several weeks ago and I wanted to take a closer look. Luckily, a copy was available through my library system.
Swordfish with Savory Breadcrumbs
(Pesce spada al pangrattoto saporito)
1 lb 5 oz swordfish ( 2 slices cut into four)
1/2 cup breadcrumbs, plus extra to finish
a sprig of finely chopped fresh parsley
6 tablespoons extra virgin olive oil
1 tablespoon capers preserved in salt, washed and finely chopped
1 garlic clove, crushed
1/3 cup parmesan cheese, grated
2 medium eggs
a pinch of salt
Wash the swordfish and dry with kitchen paper. Place the breadcrumbs in a mixing bowl with the parsley, oil, capers, garlic, and cheese. Mix well. In another bowl, beat the eggs with the salt. Dip each swordfish slice in the egg mixture and then into the breadcrumb blend. Arrange them side by side on a baking sheet lined with parchment. Cover each swordfish with more breadcrumbs for an even tastier result. Place in a preheated oven and bake for 20 minutes at maximum temperature.
I used Italian seasoned breadcrumbs and set the oven to 450 degrees.
Another favorite came from a cookbook that's been on my shelf for a few years, Moosewood Restaurant Simple Suppers.
Oven-Roasted Miso Sesame Salmon
4 serving-sized pieces of salmon fillet (about 6 ounces each)
2 tablespoons light miso
1 1/2 tablespoons mirin
1 1/2 teaspoons brown sugar
2 tablespoons rice vinegar or cider vinegar
2 tablespoons toasted sesame seeds
Preheat oven to 450 degrees. Rinse the salmon and place it skin-side down on an oiled baking sheet. With a sharp knife, make about 4 slashes across each filet, taking care not to cut all the way through. In a small bowl, combine the miso, mirin, brown sugar, and vinegar.
Roast the salmon for 5 minutes. Remove it from the oven, spoon the miso-mirin glaze onto the filets, and return to the oven until the fish flakes easily with a fork but is still moist, 3 to 5 minutes, depending on the thickness of the filets. Sprinkle with toasted sesame seeds and scallions.
Ingredient note: If you don't have mirin (a Japanese sweet cooking wine made from rice), increase the brown sugar to 1 tablespoon.
Personal note: my husband thought this recipe was "too sweet"
We really enjoyed these Friday evening experiments. I'm already thinking ahead to next year and considering a vegetarian focus.