Poached Shark & Swordfish
We had some Sauce Americaine leftover from our Lobster Souffle, so we decided to poach fish in it. We placed a 1-pound Swordfish steak and 2 1/2-pound pieces of Mako Shark in a 9″ x 13″ baking pan, poured the sauce over it, covered it with foil, and baked it at 350 degrees for 30 minutes. The result was amazingly tender fish infused wth the delicate flavors of white wine and tomatoes.
Italian Sauteed Spinach
In a deep skillet with a lid, saute over medium heat:
2 Tablespoons Olive Oil
3 Cloves Garlic, minced
When garlic begins to brown, add 1 pound fresh Spinach, and cover with lid for about 8 minutes. When spinach is wilted. add Salt & Pepper to taste and stir until coated with oil.
Squeeze fresh lemon juice over top.
This recipe comes from my friend, Lizzy, at That skinny chick can bake!!!. It’s incredible! My sister-in-law could not believe I made it from a mix. It’s easy to make, and perfect for company. I used mini chocolate chips and it had the effect of melted chocolate throughout the cake – like a lava cake. It’s best served warm, but was truly delicious the next day, too.
Miss Grace in her cat tree |
Enjoy!
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!
Lizzy says
What a wonderful meal! I adore cheesy orzo, and your sauteed spinach needs to be on our menu soon! I’m so glad you enjoyed the Kahlua cake…I love that it takes almost no time to make and that every chocoholic seems to love it 🙂
Lizzy says
PS..Miss Grace is beautiful!
Pacheco Patty says
This meal looks so good. Spinach is tender this time of year, I’m going to follow your lead and prepare it this way. I will check out the Kahlua cake recipe, it also sounds like a perfect dessert for a special dinner. Have a great week;-)
megi says
What a fantastic meal and the dessert looks perfect, Kahlua and chocolate, a great match!