I love spring and summer, because on my back deck I grow herbs. I love cooking with fresh herbs. Growing in my pretty pots, in all their greenery are dill, oregano, mint, thyme, basil, parsley, chives, sage and rosemary. The flavor that they add to each dish is not only aromatic but gives the dish a fresh flavor. There is nothing better than homegrown herbs straight from your backyard garden. Of course, you can enhance any recipe with dried spices or herbs you get from your grocer. Whenever possible, try to add fresh herbs. It just adds a favorable, light note to any dish. Cooking Paelo doesn't have to be tasteless and boring. Add ompf to your cooking with lots herbs.
The next few posts I am going to highlight herbs as the flavorful ingredient. Enjoy these recipes.
Lemon Parsley Swordfish
4 fresh caught (7 oz) swordfish steaks
1/2 teaspoon course sea salt
1/2 cup finely minced fresh parsley, divided
1/3 cup olive oil
Juice from one fresh lemon
2 teaspoons minced fresh garlic
1/4 teaspoon crushed red pepper flakes
Brush 13 in. x 9 in. baking dish with olive oil. Place fish in the dish and sprinkle the course sea salt on top. Combine 1/4 cup parsley, oil, lemon juice, garlic and red pepper flakes. Spoon over fish.
Bake uncovered, at 425 degrees for 15-20 minutes or until fish flakes easily with a fork, basting occasionally with the sauce. Sprinkle with remaining parsley and top with thinly sliced lemons for decoration. Yields: 4 servings
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