Well, this Cleanse & Detox (word on the street is its called the SHEtox. Get it?) I wrote is WORKING! It is everywhere I look right now and I am so grateful it's helping me earn an honest living, and I'm happy it is helping people be healthier all at the same time. So I was going through some of my foodie-photos to post and came across this swordfish steak. I remember I made it in May because in my world of obsessive compulsivité (just looks fancier that way), May is pink month for me. So I made it with a pink puree made from cauliflower and a little beet juice and seared up some gorgeous fish to set on top. The beets and artichoke hearts were definitely a bonus but not the star of the show! This is SHEtox Week Two-friendly, easier than you could possibly imagine, and oh-my-GRAND-PUBA-delicious!
SEARED SWORDFISH
4 swordfish steaks, rinsed and patted dry
2 tbs coconut oil
1 tbs sea salt
1 tbs pepper
1 tbs garlic powder
1 tbs cumin
1 tbs paprika
1 tbs Italian seasoning
juice of one lemon
Heat the coconut oil in a heavy pan (I use my cast-iron skillet, of course!) on medium heat. Meanwhile while the oil is heating, mix all seasonings in a bowl and rub into both sides of the fish. Lay each steak into the heated oil carefully, making sure not to crowd your pan with more than two at a time (see notes). Cook for about five minutes on each side, squeeze a little lemon over the top of each one just before removing from the pan to serve. Yes. It is THAT EASY!
NOTES: If you crowd your pan with too many steaks at once, you will end up steaming your fish and will miss out on a beautiful sear on each side.