Red Lion Swordfish & Cheesy Cauliflower

This is Chef Lea Ann Day at Almost Heaven South as our entire meal came from her blog recipes for the Swordfish and the cauliflower.  I changed both recipes some so let’s start with the swordfish.  I used the same amount of vegetables for four servings as she did for two but I used it as a topping.  Bev and Pat prefer chicken to fish and I thought the topping would work equally well with it.  Below is what I did but you can click on the above link to go to her site for the original recipe from the Red Lion Inn and pics.

Red Lion Swordfish – Adapted from Cooking On the Ranch 

Ingredients:

2 swordfish steaks

2 small chicken breasts

1 tablespoon flour

1 tablespoon olive oil

4 tablespoon butter

1/4 cup white wine

1 teaspoon lemon juice

1 tablespoon capers

15.5 oz. can artichoke hearts chopped

10 oz. jar roasted red peppers drained and chopped

3/4 cup frozen spinach (didn’t have any fresh)

Instructions:

1. Add oil to a hot pan and cook chicken to an internal temp of 157F then keep warm in a 160F oven.

2. Add more oil to the pan and cook fish to your desired doneness, about 3 minutes/side, then keep warm in the turned off oven.

3. Swirl in the wine and lemon juice to deglaze the pan.

4. Reduce the heat and melt the butter.

5. Add the other ingredients and cook about five minutes until everything is warmed through.

We have become fans of Lea Ann’s Cheesy Cauliflower and have made it several times but this time I decided to test my wings a little and use the same ingredients but make it very differently by running it through the food processor.

Mashed Cauliflower – Adapted from Cooking on the Ranch

Ingredients:

1 head head cauliflower, cut into florets

1/2 cup mayonnaise

1 teaspoon onion — finely chopped

1 teaspoon mustard

To taste - shredded Colby jack cheese

1/4 cup grated Parmesan

Instructions:

1. Place cauliflower in a steamer over boiling water. Steam for 15 minutes or until tender, remove from the pan and dump the water.

2. Mix together the mayonnaise, onion, mustard, Parmesan, and a small handful of cheese.

3. Add cauliflower to a food processor to and pulse until desired size is achieved (not quite smooth for me) and return to the warm pan.  You may need to do this in batches of two or three, depending on the size of your processor.

4. Stir in the mayo mixture until well combined and season with S&P.

5. Transfer to a serving dish, top with desired amount of colby jack, and nuke until cheese is melted.  (I made the cauliflower about an hour ahead then heated at meal time).

6. Plate fish and chicken, top with the vegetables and side with the cauliflower.

The Verdict:

We thought everything was delicious and the vegetables worked equally well with the chicken - there was plenty for our four meals plus an excellent breakfast (below).  The cauliflower tasted different than the original version (and it took more work) but it was still very good and I’ll make it again.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

3/7/21 meal date