Sunday Dinner July 22, 2018

 Pan-Seared Swordfish with Peach Salsa and Arugula
Serves 4
4 swordfish steaks, about 1 inch thick
½ teaspoon sea salt, divided
½ teaspoon ground black pepper
½ teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon paprika
2 peaches, diced
½ cup diced red onion
½ cup chopped fresh cilantro
1 lime, juiced
¼ – ½ teaspoon crushed red chili peppers
12 ounces baby arugula
¼ cup extra-virgin olive oil, divided
Rinse fish and pat dry with a paper towel.
Mix together ¼ teaspoon sea salt, the black pepper, garlic, onion and paprika and sprinkle it over the swordfish steaks.
Let steaks sit in the seasoning at least 1 hour.
Meanwhile, make the salsa by combining the peaches, onion, cilantro, lime juice, 1 teaspoon oil, crushed red chili peppers and ¼ teaspoon salt in a small bowl.
In a separate bowl, combine arugula with 1 teaspoon oil.
Heat the remaining oil in a large skillet over medium-high heat.
Add the fish to the hot skillet and cook 3 – 4 minutes before turning. 
Turn once and continue cooking until fish is opaque in the center. This should take another 3 – 4 minutes, be careful not to overcook.
To plate, divide greens between 4 plates and top each plate with fish and the peach salsa.
Jasmine Rice with Lima Beans and Dill
4 Servings
1 cup Jasmine brown rice
2 cups water
1 bay leaf
1 tablespoon olive oil
½ cup frozen baby lima beans, rinsed, drained
1 teaspoon salt
1 teaspoon granulated onion
1 teaspoon granulated garlic
2 – 3 tablespoons chopped fresh dill
Rinse rice thoroughly with cold water and strain.
In a medium size pot, add rice, water and bay leaf; bring to a boil and let it boil uncovered for 7 minutes.
Drain rice through a wire mesh strainer reserving cooking liquid and bay leaf then set them both aside.
Return pot to the stove and heat, add the oil, thoroughly drained rice, bay leaf, lima beans, salt, onion and garlic.
Mix ingredients and let it cook approximately 6 minutes, stirring occasionally.
Add the reserved liquid; make sure it covers rice by at least 1 inch.  Add more water if necessary.
Bring pot up to a boil, stir then cover with a tight fitting lid. Reduce heat to the lowest setting and let rice cook 35 minutes undisturbed.
After the 35 minutes has elapsed, remove pot from the heat and let it sit unopened for 10 minutes.
After 10 minutes, remove top and gently fold in the fresh dill. 
Grilled Squash with Sage
1 ½ pounds butternut squash, cut in fourth
1 ½ pounds crook neck [yellow] squash, cut in half
1 ½ pounds zucchini, cut in half
½ bunch fresh sage, roughly chopped
¼ cup olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Preheat grill
Peel butternut squash, slice in half lengthwise and remove seeds. Cut in half again lengthwise.
Wash then cut the crookneck (yellow) squash and zucchini in half lengthwise.
Remove sage from the stems and rough chop.  Add the oil, salt and pepper and whisk together in a large bowl.  
Add the squash and rub each piece down by hand with the sage and oil mixture.
Reserve the remaining oil mixture to toss over the squash after grilling.
Place pieces on a hot grill and grill until brown and slightly tender.
Once squash is done, let it cool slightly then slice on the diagonal return to the bowl with the oil mixture and toss again before serving.


More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2018/07/sunday-dinner-july-22-2018.html.