GUEST POST: Dr24Hours tackles Chili-lime swordfish #dinnerdare

Mar 14 2012 Published by under [Et Al]

Hello from the unparalleled genius behind the original #dinnerdare concept. Though, the hashtag was invented by @drisis, all of this nonsense began when I tweeted a question about who was going to outclass @drisis and make a fine dinner, introducing my humble guacamole as a low bar threshold. It rapidly gained momentum, the hashtag was introduced, and #dinnerdare was born.

So, a couple of days later, I introduced my own #dinnerdare effort, a Chili-lime swordfish steak with grilled vegetables and piñon-rice pilaf. So, here's how you do it:

You will need (No, I will not provide metric conversions. You're a grown-up. Do the arithmetic.)

One 4 oz Swordfish loin steak (about 3/4" thick) fresh, never frozen.
One large lime
1/2 tsp cayenne pepper, dried and powdered
1/2 tsp chili powder
One carrot, one zucchini, one yellow summer squash
One small handful of piñons
1/4 cup jasmine rice (dry)
Two TBSP balsamic reduction
Salt and pepper
Olive oil

OK.

Take the swordfish out, trim off the skin. Juice the lime, and mix the chili powder and the cayenne pepper with the lime juice. Coat the swordfish in this mixture. Now, go sit in the jacuzzi, or smoke your pipe on the verandah, or sit on the floor and weep about the score of your most recent grant submission for at least 30 minutes. Then pick yourself up, look at your ingredients list again, realize that this is clearly dinner for one, sit back down on the floor and stare for another half an hour. Done? Good.

OK. Wash your rice and boil it. If you can't make rice, then you're probably just reading this for entertainment, not instructions. Aim for fluffy. I like to add about 1 tsp of olive oil to the boiling rice. Also, now, if you don't have a balsamic reduction, but you do have balsamic vinegar, it is a good time to go back in time 2 hours and simmer the vinegar until it's reduced by 3/4ths. Do this in someone else's house.

While the rice is simmering, toast your piñons. Heat and oil a grill pan or, god help us all, a real live grill. I bias cut the vegetables. Put the carrots on first, because they take the longest. Add the swordfish when it's about 12 minutes until the rice is ready. After 3 min, give the swordfish a 1/8th turn, and flip the carrots. After another three minutes, flip the swordfish and add the squashes. After another three, give the swordfish another 1/8ths turn without flipping and flip the squashes.

Remove everything from the heat, fluff the rice and add the piñons. Plate everything, drizzle balsamic reduction over the vegetables (and rice if you like, but probably not the fish).

Eat. Your next grant score will be better.

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