Marinated Swordfish with Artichoke Puree over Sautéed Garlic Spinach

As I struggle to keep my head above this sea of papers and projects and interviews that has defined my fall 2014 semester, I keep thinking back to more relaxing times. Particularly, the week I spent in LA with my boyfriend after coming back from Hong Kong. We did literally nothing for a whole week. I was jet-lagged, exhausted, and just mentally checked out. We had all these plans of seeing the Hollywood sign or checking out new restaurants… We made it to the Sony Pictures studio lot tour, and Hollywood boulevard, but that was about it. My ass was so content watching Netflix all day, marathoning our favorite shows Hell’s Kitchen and South Park from when we woke up to when we went to bed. Judge away — but I would kill for a lazy day like that again.

That being said, we did track out to the grocery store in order to test out some new recipes we had been wanting to test for awhile. Here’s what ended up being my favorite recipe from that trip!

Marinated Swordfish with Artichoke Puree over Sauteed Garlic Spinach: Serves 2


  • 1 lime, juiced
  • 1 tablespoon ginger, chopped
  • 2 cloves garlic, minced
  • 1/2 onion, sliced
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 pound swordfish


  • In a bowl combine juice of the lime, ginger, garlic and onion.
  • Add olive oil and season with salt and pepper.
  • Place swordfish steak in baking pan and pour marinade over fish.
  • Coat and let sit for 15 to 30 minutes.
  • Remove fish from pan and grill in cast iron pan or on grill for about 3 minutes per side.

Artichoke Puree


  • 1 cup chopped large artichoke hearts
  • 1/2 cup water
  • 1/2 cup olive oil
  • 2 teaspoons salt
  • 2 teaspoons lemon juice


  • Place the artichoke hearts in a medium saucepan with the water and
  • olive oil.
  • Add the salt, cover and cook until tender, but with no color.
  • Pour the mixture in a blender and blend until completely smooth.
  • Add the lemon juice and cool the puree in a pan set over ice.

Sautéed Garlic Spinach


  • 1 1/2 pounds baby spinach leaves
  • 2 tablespoons good olive oil
  • 2 tablespoons chopped garlic (6 cloves)
  • 2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter
  • Lemon
  • Sea or kosher salt, optional


  • Rinse the spinach well in cold water to make sure it’s very clean. Spin it dry
  • in a salad spinner, leaving just a little water clinging to the leaves.
  • In a very large pot or Dutch oven, heat the olive oil and sauté the garlic
  • over medium heat for about 1 minute, but not until it’s browned.
  • Add all the spinach, the salt, and pepper to the pot, toss it with the garlic
  • and oil, cover the pot, and cook it for 2 minutes.
  • Uncover the pot, turn the heat on high, and cook the spinach for another
  • minute, stirring with a wooden spoon, until all the spinach is wilted.
  • Using a slotted spoon, lift the spinach to a serving bowl and top with the
  • butter, a squeeze of lemon, and a sprinkling of sea or kosher salt.
  • Serve hot

Assemble the plate by placing the garlic spinach in the center, topped with the swordfish. Pour the puree around the outside. Enjoy!

And with that, I’m going to jump back into my thesis project. Hope y’all have a great week, and happy eating!

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