Skip to main content

Pomegranate Molasses Mustard Glazed Swordfish



It took me a while for me to appreciate seafood. I have always loved flakey white fish, like haddock, tilapia and flounder (and cod when I can find it). The flavor of that fish is very mild and the texture is flakey and light. It wasn’t until I went to a summer program for opera singing at Schrod Lake that I appreciated salmon. The chef there baked a very simple but delicious salmon dish; salmon fillets with butter and dill. I was hooked. Soon came a love of shrimp, scallops and many other shellfish and seafoods I would never before touch.

My first experience with fresh tuna was quite recently when a client of mine gave me a few steaks from a tuna he had caught (by the way, how cool is that?!). The tuna was fresh enough that I could have eaten it raw; as it was, I ate it well-seared but medium rare. Heaven! Tuna is a lot like swordfish in that it is a solid, meaty fish that stands up well to grilling, and pan frying. 

This marinade/glaze is very flavorful and fresh. The honey creates a caramelized crust, the lemon brightens up the glaze, and the molasses and mustard have more complex flavors that meld so nicely together without overpowering the fish. I hope you enjoy it as much as I do!


Ingredients
2 swordfish steaks, about 1 inch thick
1/2 cup of olive oil
1/4 cup lemon juice
1 tablespoon honey
1/3 cup pomegranate molasses
1/4 cup dijon mustard
salt
freshly cracked black pepper

Method:
Sprinkle both sides of the swordfish steaks with salt and pepper. Whisk together the olive oil, lemon juice, honey, pomegranate molasses and dijon mustard. Add the fish and the glaze into a ziplock bag and allow it to marinate for one hour.


Heat a  tablespoon of oil in a non-stock skillet over medium high heat. Add the fish steaks to the pan and cook each side for four to five minutes per side. Plate up and enjoy! Garnish with pomegranate seeds, if desired.


Comments

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of