I Don't Do Cupcakes...but I Do Make Swordfish
Ever since Thanksgiving, I've been possessed with the Rachel Ray gene. I bet you're wondering what exactly that is. Well it's simple. If you know anything about Rachel Ray, when she first started out in Albany, she wasn't the best cook on the planet. She just had a great personality, lots of energy and showed people that anyone could cook as long as they followed directions. And after a few years, she became a powerhouse.
Well, a few years back I confessed that I can't cook or bake and pretty much was resigned to buying ready made dishes or better yet, making reservations. Well, dear readers, the time has come for me to channel my inner Rachel Ray and I have decided to start cooking. And I'm not just taking on basic stuff like chicken and steak. Last night, I gave swordfish with mango salsa a try and according to my hubby, it was quite delish. So if you'd like to see my recipe that would make the folks at Weight Watchers proud, then take a look below and be dazzled.
Beth's Swordfish with bruschetta and mango salsa
2 pounds of swordfish
1/4 cup of white wine
mango cut up and placed into the bruschetta
One capful of Olive Oil
Preheat over to 375 degrees fahrenheit
Spray cooking pan with Pam spray
Place fish in the pan
Rub 1/2 of a lemon and 1/2 of a lime all over the fish
Sprinkle the peppercorn on the back and front
Pour white wine over the fish
Drizzle capful of olive oil on top and bottom of fish
10 spritzes of butter spray on both sides
Throw a few sprigs of rosemary and thyme on the fish for garnish and flavor
Cover fish with bruschetta and mangos
Place the pan in the over and start cooking!
It should take between 30-40 minutes to cook, but to be safe, keep checking on the fish and once it's white in the middle, you are good to go.
So there you have it...Swordfish with Mango Salsa. Low in calories, WW points and tasty too. What a combination!