Herself's Recipes

This is a Chinese style topping for sword fish that I liked very much. Sear one side of the fish in the broiler or on the grill. Flip the fish and put this on the top for the duration of the cooking. Fish is done when it is white/opaque rather than clear. This topping will work well with any of the lighter flavored white fishes or as a filling (roll it up inside the fish before baking )

1 lb sword fish steak
2 Tblsp boiled black beans, crushed in a blender or food processor
1 tsp ginger
2 Tbsp crushed or grated garlic
1 pinch pepper
1/2 tsp sugar
2 Tbsp olive oil
1 tsp balsamic vinegar
1 Tbsp soy sauce

Mix all ingredients except the swordfish well. Put paste on grilled fish after one side seared and fish is already been turned over.

This is good for using up some leftovers in your fridge, the taste is wonderful and it can be presented nicely for a formal dinner as a side dish. Here we have it in the summer as a main course, where it serves two.

Layer one a plate
Lettuce, romaine if you have it or mixed greens to thickly cover serving plate bottom 1 cup white rice cooked. ( 1 cup before cooking)

1/2 cup wild rice, cooked with one beef bullion cube (1/2 cup before cooking) mix with the white rice and layer over lettuce while still warm.

1/4 cup diced red onion, vidallia will work if you don’t have red, sprinkle it over the rice

1/4 cup diced seeded fresh cherries. (red grapes or other slightly tart berries will work if you don’t have cherries on hand. sprinkle them over the rice. )

Thinly slice one duck breast or leftover roasted duck and toss in a skillet with a bit of oil and 2 cloves crushed garlic, stir fry and spoon onto salad.

Sauce/dressing
Place all this into a food processor or blender, mix well and pour over the salad
1/3 cup orange juice
1/4 cup walnut oil
juice of 1/2 a lemon
1 Tablespoon balsamic vinegar
1/4 cup fresh raspberries ( use 1 Tablespoon raspberry jam if you don’t have any)
1 teaspoon mustard (not sweet )