Menu ideas and recipes for swordfish, salmon, zucchini, green beans and boiled peanuts
Swordfish with red chimichurri
This smoky red chimichurri recipe is great on baked swordfish—and I’ve also made it for tilefish and dogfish. Tomorrow, I’m tossing the leftover chimichurri with roasted potatoes. Let nothing go to waste! (Or at least try not to.) Red chimichurri is made of garlic, shallots, cumin, parsley and olive oil, plus the red ingredients—red wine vinegar, smoked paprika, chipotle powder and red pepper flakes.
Creamy lemon salmon and zucchini spaghetti
I pulled some sockeye salmon out of the freezer to add to creamy lemon zucchini spaghetti. The shredded zucchini just about melts into the pasta. I used onion instead of shallot, and added yellow bell pepper and tomato to kick it up a bit. Salmon wasn’t part of the original recipe but I thought it was a natural match.
Green bean favorite
On the side, we had green beans sautéed with bacon, mushrooms, red bell pepper, red onion, garlic and a little chicken broth to keep the beans cooking.
Boiled peanut salad
One of my guy’s favorite beach snacks is boiled peanuts topped with slices of pickled jalapeño, passed around to our beach buddies on a frisbee, of course. It’s even better on a cracker with a dollop of pimento cheese—or low-rent canned cheese.
I made this boiled peanut salad with bacon dressing for him. It’s a keeper and would be great for potlucks, especially with his family. I added sweet onion and substituted basil for the cilantro, but forgot to serve pickled jalapeños on the side. Next time!
Until next week, stay awkward, brave and kind. (phrase from Brené Brown)