Magazine article Sunset

Weeknight Cooking: Recipes in 30 Minutes or Less

Magazine article Sunset

Weeknight Cooking: Recipes in 30 Minutes or Less

Article excerpt

GRILLED SWORDFISH TOASTS with LEMON-OLIVE TAPENADE  MAKES 4/30 MINUTES  A sandwich for dinner makes perfect sense when it's as elegant as this one, with hot-off-the-grill swordfish and the tang of preserved lemon and olives. If you can't find the tapenade ingredients, blend store-bought mayo with minced garlic, lemon zest, and chile flakes for a tasty substitute.  4 swordfish steaks (about 6 oz.   each), dark portions removed 6 tbsp. olive oil, divided Salt and pepper to taste 4 slices rustic white bread cut   from a loaf 1/4 cup pitted Castelvetrano or   other mild green olives 2 to 3 tbsp. harissa * (North   African chile-and-spice paste) 2 tbsp. chopped preserved   lemon 1 large garlic clove 2 cups kale leaves, shredded  1. Preheat grill to medium-high (500[degrees]). Brush swordfish steaks with a total of 1 tbsp. oil and season with salt and pepper. Grill, turning once, until cooked through, 3 to 4 minutes per side. Meanwhile, brush bread with 1 tbsp. oil and grill until lightly toasted, 1 to 2 minutes per side. Transfer fish and bread to a plate.  2. Make tapenade: Blend olives, harissa, preserved lemon, garlic, and remaining 1/4 cup oil in a blender until almost smooth, about IS seconds. Spread each slice of bread with about 1 tbsp. tapenade, then top with kale and swordfish.  * Find harissa at well-stocked grocery stores, in tubes or jars.  PER SANDWICH 522 Cal., 51% (264 Cal.) from fat; 37 g protein; 30 g fat (4.7 g sat.); 24 g carbo (2.7 g fiber); 562 mg sodium; 62 mg chol.  CROUTON and CHEESE OMELET  SERVES 2/20 MINUTES  Rye-bread croutons and nutty gruyere work well together for this dinner-worthy omelet, but you can use any combo of bread, cheese, and herbs you like.  3 thick slices rustic rye   bread cut from a loaf,   crusts trimmed 1 tbsp. extra-virgin olive oil   Kosher salt and pepper 6 large eggs 1 tbsp. butter, divided 2 1/2 tbsp. chopped flat-leaf   parsley, divided 1 1/2 tbsp. chopped chives,   divided 1/2 cup shredded gruyere   cheese, divided  1. Preheat oven to 400[degrees]. Cut bread slices into 1/2-in. cubes. In a bowl, toss cubes with oil. Spread on a baking sheet, season with a pinch each of salt and pepper, and bake until crisp, 8 to 10 minutes.  2. In a bowl, whisk eggs with salt and pepper to taste. Heat 1/2 tbsp. butter in an 8-in. nonstick frying pan over medium heat until foam subsides. Pour half of eggs into pan and swirl to spread to edges of pan. Sprinkle with 1 tbsp. parsley and 1/2 tbsp. chives.  3. Lift edge of eggs with a heatproof flexible spatula and tilt pan to let uncooked egg flow underneath. … 
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