We continue our seafood-a-thon into week two with swordfish and tuna.
Swordfish
Our next seafood meal was Swordfish Puttanesca using our go-to recipe which
we hadn’t had in a few years and just as before it was delicious and a hit with the three of us - Cindy raved about it, even the leftovers. I served it over small shell pasta.
Tuna
When I bought the salmon at Food City , I spotted some nice looking thick-cut tuna steaks so I picked up a couple of them for this meal. I considered using the same recipe as I made six years ago but I decided to just go with the basics for the first time so I seasoned them with just salt and lemon pepper.
I had never cooked tuna this thick before so I removed them from the fridge and allowed them to sit at room temperature for an hour then seared them in a hot pan for one minute per side and the center temp was about room temp.
We both thought the tuna was delicious and I think I may prefer this simple seasoning. We sided the fish with a baked sweet potato adorned with just butter, S&P.
I was pleased with both the frozen swordfish and tuna from Food City.
Clam Chowder
A Seafood Break For Manicotti
We decided to take a break from seafood as Cindy wanted to make manicotti for our Friday card group using our normal recipe including the homemade crapes rather than noodles. They can be made in a large dish but we thought it was sexier to make individual servings. We ended up with nine manicotti and as always, they were delicious. My only duh moment was that I should have thought to make seafood manicotti.
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Have a
great day and thanks for stopping by Almost Heaven South.
Larry
3/16 –
3/27/25 meal dates
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