Buried in snow again and with the schools closed (the nightmare of the working parent), I have the quickest recipe for you today. Sword fish, grilled, and chick peas from a can.
- sword fish fillets (I got 4, one for each)
- 2 cans chick peas (I get Goya)
- olive oil
- salt for the fish
- tomatoes and parsley for the side salad.
How to make: Heat a grill pan and cook the fish. Add salt if you like. Or sprinkle sea salt when you serve. I left each side on the grill for at least 5 minutes but then cooking time depends on how thick the fillet is and how well-done you like it. Strain the chick peas and put them in a large bowl. Coat with olive oil generously, add the juice of one lemon and sprinkle with oregano, again generously. My kids didn’t go crazy about the fish but they loved the chick peas dish! I must say I, too, prefer the fish fillets marinated or in general more spiced up but I thought I’d give it a try “naked”. Not bad, but not delightful, either. No comparison with the way I cooked salmon and ahi tuna in the past. I served the fish with the chick peas with tomatoes. Cut the tomatoes in chunks in a bowl. Add salt, just a little olive oil and lots of parsley. Mix well and add the tomato salad to the plates.