Meatless Friday: Irish Swordfish and Vegetables

With St. Patrick's Day coming up, Karen Ullo and her family enjoyed a dinner featuring the colors of the Irish flag.

With St. Patrick’s Day approaching, here’s a fun way to celebrate without the corned beef that’s not so Lent-friendly. There’s nothing particularly Irish about swordfish, but that’s what the grocer had available. You could make this with any large ocean fish that is cut into steaks rather than fillets.

The vegetables are meant to match the colors of the Irish flag. It’s pictured with store-bought Irish soda bread.

Irish Swordfish and Vegetables

For the fish:

2-4 portion steaks of swordfish or other large ocean fish

½ cup Guinness beer

1/8 t salt

¼ t chili powder

2 T oil

Shredded Irish cheddar

Chopped Italian parsley (because there’s no such thing as Irish parsley)

Mix together Guinness, salt, and chili powder. Heat oil in a skillet, then reduce to medium heat and add the fish. Pour ½ of the beer mixture over it. Turn every couple of minutes. Add the remaining ½ of the mixture when it begins to dry. Cook about 7-10 minutes until the center is fully cooked. Turn off heat and sprinkle with cheddar. Cover to let the cheese melt. Garnish with parsley.

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With St. Patrick’s Day approaching, here’s a fun way to celebrate without the corned beef that’s not so Lent-friendly. #catholicmom

For the vegetables:

~12 spears of asparagus, chopped into thirds

1 orange bell pepper, chopped

2 handfuls orange cherry tomatoes, halved

2 T oil

Salt to taste

Shredded Irish cheddar

Chopped parsley

Heat oil in a skillet. Add asparagus and peppers. Sauté over medium heat about 7 minutes until they begin to brown. Add tomatoes and cook another 1-2 minutes. Garnish with cheese and parsley.

Enjoy!

Copyright 2021 Karen Ullo
Image copyright 2021 Karen Ullo. All rights reserved.