Swordfish is a dense, filling fish, which is a bit bland. It needs flavor accompaniment. In the first dish of the challenge, the swordfish got its flavor excitement from the salsa verde and sweet and sour tomatoes (agridolce). In this dish, there is a pleasing crunchy texture from the swordfish and lots of flavor from the eggplant sauce. It’s quite amazing how simple cooking can be.

Had Tabasco allowed me to make any kind of dish for the challenge, I may have overcomplicated things. As I continue to write about food, I’m finding it more important to simplify cooking and use good ingredients. When I see a recipe that has too many ingredients.

I used these ingredients:

Swordfish, Brioche, Basil, Eggs, Eggplant, Cherry Tomatoes, Tabasco.

I made bread crumbs from the brioche and the sweetness worked well with the sweetness of the eggplant and cherry tomatoes, balanced by the denseness of the fish.

Swordfish Milanese with eggplant sauce is a great Italian dish, so easy to prepare and yet feels special.

The Five Recipes in the Tabasco Challenge

Monday: Grilled Swordfish with Salsa Verde over Tomato Agridolce, Paleo Friendly

Tuesday: Eggplant Benedict with Olive Oil Tabasco Hollandaise Sauce, Paleo Friendly

Wednesday: Savory Eggplant Bread Pudding

Thursday: Swordfish Milanese with Eggplant Tomato Sauce with Tabasco

Friday: Panzanella Bread Salad with French Ruffled Egg, Tabasco Vinaigrette

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Sword Fish Milanese with Eggplant Tomato Sauce with Tabasco

Recipe for Swordfish Milanese fried with eggplant tomato sauce made spicy with Tabasco.

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

For the Eggplant Sauce

• 1 eggplant
• 1 quart container cherry tomatoes
• 5 tablespoons olive oil
• 1 tablespoon Tabasco
• 1 tablespoon chopped basil

For the Swordfish Milanese

• 1 pound swordfish steak
• salt pepper
• 1 cup brioche breadcrumbs
• 1 egg
• olive oil for cooking

Instructions

Eggplant Sauce

• Peel and cube eggplant.
• Cut cherry tomatoes in half.
• Mix together olive oil, tabasco sauce.
• Toss eggplant and tomatoes with olive oil
• Bake for 45 minutes at 300 degrees.
• Put into a Vitamix or food processor and blend but still keep a chunky texture.
• Preheat oven at 300 degrees.

Swordfish

Make breadcrumbs

• place torn bread on baking pan for about 15 minutes at 300 until crispy and brioche breaks into breadcrumbs with your hands
• Roll Swordfish in plastic with a rolling pin to flatten out to 1/2 inch to 3/4 inch
• Season with salt and pepper.
• Dip in egg wash. Dip in breadcrumbs.
• Heat oil in frying pan on medium heat. Fry 3-5 minutes on each side or until each side is golden brown. Drain on paper towels.
• To serve: Top swordfish with eggplant sauce and serve immediately.

The post Swordfish Milanese with Eggplant Sauce appeared first on Spinach Tiger.

How in the world did I come up with Bangers and Lentil Mash you ask? It was a month long process of brain storming to participate in the Creative Cooking Club. This month’s challenge was a BLT sandwich that could not be bacon, lettuce or tomato. If you think it’s easy, think again. There are not many foods that start with an l that go well with foods that start with a t, although perhaps you’ve just thought of something I missed. If so, please tell me in the comments.

At the very last few days I just took a walk around Whole Foods for inspiration and settled immediately on lentils. I figure a lentil spread could be tasty if I could find some Bratwurst sausage. Whole Foods makes all of their own sausage and just for experimentation, I purchased a few bangers too. The guys at the meat counter told me I probably wouldn’t like bangers, that were made with bread crumbs and kind of bland. They were wrong about that but right about suggesting my T become tabasco.

I grilled both sausages on the grill and had my foodie neighbor taste test. We both agreed that the bangers won out because there was too much seasoning in the brats and would upset the delicious lentil mash which was flavored with pineapple sage from my garden.

Don’t feel badly if you don’t know what pineapple sage is. I had no idea either. Not to be confused with regular sage, it’s much lighter in flavor, more adaptable to spring and summer dishes and yes, it smells like pineapple. It would be great for iced tea, lemonade or your favorite cocktail, so stay tuned for future recipes, especially something with sprouted lentils, another new discovery.

I cooked the sprouted lentils with the pineapple sage and then added in salt and olive oil and tabasco sauce. This became the mash. The sausage was cooked on the grill, which took about ten minutes at medium high. I was going to do a tabasco aioli but ended up just mixing mayonnaise and tabasco sauce.  I grilled sour dough bread, and began with tabasco mayo, topped with lentil mash and then the sausage, which got another squirt of tabasco and a chiffonade of  more pineapple sage. This is truly a man’s sandwich, but a girl likes it too. Serve with beer and you have all you need.

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Bangers and Lentil Mash, Pineapple Sage, Tabasco Mayonnaise

A real man’s sandwich. Bangers and lentil mash served open face on grilled sour dough with tabasco, pineapple sage.

Course Sandwich

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2

Ingredients

• 1 cup cooked lentils
• garlic clove
• olive oil
• tobasco sauce
• pineapple sage can use parsley, thyme, or herb of choice
• sea salt
• black pepper
• mayonnaise
• banger sausages
• two slices sour dough bread grilled with olive oil

Instructions

• Cook lentils according to directions. Add in a tablespoon or more of olive oil, a garlic clove, salt pepper and pineapple sage (or other herb) and a sprinkling of tobasco sauce. If using pineapple sage, put pot while cooking and no need to remove. If using other herbs, remove before mashing. Mash lentils. You can use a blender, emulsion blender or potato masher.
• To make the mayonnaise, simply mix 1/4 cup mayo with 1 teaspoon or more of tabasco sauce, to your taste.
• Grill bread in oven or on grill, brushing with olive oil. Spread on mayonnaise, top with mashed lentils, grilled sausage, chiffonade of pineapple sage (or other herb) and more tabasco sauce.

The post Open Face Sandwich of Bangers and Lentil Mash, Pineapple Sage, Tabasco Mayonnaise appeared first on Spinach Tiger.