Swordfish steaks

Saturday, 11th January 2014

Once again, something just seasoned, seared and finished in the oven for a couple of minutes. Swordfish is a very meaty sort of fish, so that approach worked well here too.
Monika showed me how to do proper bratkartoffeln and those worked very well too. Boil some small potatoes in their skins, cool and peel them and slice them into a pan with some heated butter or fat. I added some bacon too (it's the German thing to do). Saute for 10 minutes or so. Also onions and peppers, softened and seasoned generously and then stewed gently in a little white wine until the liquid is gone.
My salad of baby spinach and blue cheese was nice, but needed more dressing.