Our little Aggie Meredith joined us for dinner tonight before heading back to College Station and wanted seafood. We opted for grilled swordfish with my secret sauce and fried okra & squash!!!
Here’s what you’ll need:
Swordfish loin steaks
Dale’s Steak Seasoning
Extra Virgin Olive Oil
Whole mushrooms
25 – 30 small shrimp peeled and deveined
1 jar marinated artichoke hearts
White onion
Pecans
½ cup lemon juice
2 tbsp. Land O’ Lakes Reduced Fat Butter
Fresh okra (from Mom’s garden!)
Fresh squash (also from Mom’s garden!)
Fresh black-eyed peas (from Karen's garden!)
Tami's secret salad (it just magically appears!!!)
Crusty bread
A beer (can substitute white wine or white wine vinegar)
Funf 5 German Riesling (we had to have it again!!!)
Now the secret to the secret sauce. Spray 10” Calphalon skillet with Pam and turn on medium heat. Take one drink of Coors Light and pour remainder into pan (if you have not opened wine, do so now and drink a toast!!!). Add lemon juice, capers, and butter. Chop ½ cup of pecans and ½ cup of white onion and add to mix. Peel shrimp and add to skillet. Slice/chop mushrooms and quarter the artichoke hearts (drained) and add to sauce. Reduce sauce by cooking on medium heat for 20 – 25 minutes.
Season the swordfish with Mrs. Dash Table Blend. Marinate in two tablespoons of Dales’ Steak Seasoning and a table spoon of olive oil for at least 30 minutes, flipping occasionally. Spray grill with Weber Grillin’ spray. Cook on medium heat on grill 18 – 20 minutes flipping three times.
Place black-eyed peas from Karen's garden garden into 3 quart Calphalon sauce pan. Add 3 cups of water and salt to taste. Cook for a very long time (1 ½ - 2 hours) on medium low heat. Add water as needed to keep them from drying up. Allow to simmer on low heat while everything else is wrapping up.
Chop the squash into bite size chunks, slice up all the slimy okra, and place in large mixing bowl. Add 2 tablespoons of corn meal and 2 table spoons of flour. Toss the veggies to coat in the meal and flour. Add 3 tablespoons of extra virgin olive oil to large skillet (I used a 15 inch Calphalon) and set to medium heat. Dump in the okra and squash and sprinkle with Lite salt and a little garlic powder. DO NOT over stir, as all the “goody” will come off the okra/squash combo. It’s really more like “scrape it loose occasionally” and let it cook ‘til the crust starts to brown. When finished, dump it all back into the large mixing bowl lined with paper towels to absorb some of the grease and make it healthy!!!! Slice the crusty bread in thickness to suit and spread with either Land O’ Lakes Reduced Fat Butter or Smart Squeeze. Broil at 500 degrees until the edges are brown.
To serve, start with the swordfish and top with a bunch of Brian’s Secret Sauce. Add black-eyed peas, salad, okra/squash combo, and the toasted crusty bread. Top off the wine and drink another toast. Meredith says this is her new favorite!
Enjoy!!!
BC
