Lemon and Herb Crusted Swordfish

We celebrated a quiet New Year's Eve at our house.

The earlier part of the day was spent with friends hanging out

and having fun outside since the weather was so beautful.

Then home to begin cooking .

The menu was:

Lemon and Herb Crusted Swordfish,

Roasted Cherry Tomatoes and

Cold Aspargus with Lemon, Garlic and Parmesan Cheese.

Trust me that this is a dinner worth talking about - It was EXCELLENT!!

For the Swordfish (which I have not made before), I used a Emeril Lagasse recipe.

Lemon and Herb Crusted Swordfish Recipe
2 teaspoons chopped lemon zest

2 teaspoons chopped fresh dill

2 teaspoons chopped fresh parsley

2 teaspoons chopped fresh chervil

1 teaspoon cracked black pepper

2 teaspoons Dijon mustard

Salt and pepper

2 (6-ounce) swordfish steaks

1 tablespoon vegetable oil

2 cups cleaned fresh arugula leaves

2 tablespoons olive oil

Combine the lemon zest, dill, parsley, chervil, and black pepper.

Season the fish with salt and pepper,

then lightly brush with Dijon mustard on one side.

Firmly press the mustard coated side of the swordfish into the lemon-herb mixture. I

n a skillet (preferably non-stick) heat vegetable oil.

Place fish, coated side down into the hot oil.

Cook for 4 minutes, until the crust turns golden.

Flip and continue to cook for 3 more minutes.

( I placed my fish over Bok Choy) but here is the rest of the original recipe.

Meanwhile, in a bowl toss the arugula

with 1 teaspoon olive oil, and season with salt and pepper,

and then divide between 2 plates. Place the swordfish onto the arugula,

drizzle with the remaining olive oil.

The Roasted Cherry Tomatoes recipe is from "Real Simple" Magazine.

2 pints cherry tomatoes

3 garlic cloves, peeled and thinly sliced

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/4 cup packed fresh basil leaves, torn if large

Heat oven to 400° F.

Combine all the ingredients except the basil in a roasting pan.

Roast for 20 minutes, stirring occasionally, until the tomatoes are just bursting.

Carefully transfer the tomatoes to a bowl and set aside.

Place the roasting pan on the stove over medium heat

(or transfer the liquid to a small saucepan)

and reduce the liquid until slightly thickened, about 5 minutes.

Toss the tomatoes with the basil.

Drizzle some of the thickened balsamic sauce on each serving.

Then for the Cold Asparagus with Lemon, Garlic and Parmesan Cheese

1 bunch asparagus

2 tbs butter, melted

1 tsp garlic, finely chopped

1 tsp lemon zest

2 tsp lemon juice

salt

Blanch the asparagus for about 4 minutes

Then place in a serving dish.

Mix the melted butter, garlic, lemon zest, lemon juice in a bowl.

Drizzle over the asparagus. Sprinkle a salt on top.

Then place in the refrigerator to chill until dinner.
Serve with a little fresh parmesan cheese.

* This is a light, refreshing side dish to any fish

and so I am submitting it to WHB ,

created and hosted by Kalyn from Kalyn's Kitchen.

Here is what dinner looked like once served!

Fantastico!!