Five-Ingredient Smoked Salmon and Cucumber Roll-Ups

Let’s kick off the week with another easy appetizer recipe!

A tray of Five-Ingredient Smoked Salmon and Cucumber Roll-Ups will be a huge hit at your next holiday party!

I hope you all had a restful, relaxing weekend filled with lots of fun and holiday cheer. Ours was about as exciting as can be with a one-month old and was made even better by the enjoyment of these Smoked Salmon and Cucumber Roll-Ups, which I am officially dubbing the “it” easy, healthy recipe of the season.

That’s right, these Smoked Salmon and Cucumber Roll-Ups are incredibly simple to make, yet so full of flavor you’d never guess they’re actually one of the healthiest appetizers you can add to your repertoire in this month of endless get-togethers and celebrations.

Five-Ingredient Smoked Salmon and Cucumber Roll-Ups are an easy, healthy appetizer for any get-together.

Oh, and did I mention they only require five ingredients? That’s right! No special grocery store trips or endless hours slaving over the stove to whip up these delicious bites of heaven. You can grab everything you need at your neighborhood grocery store and have a beautiful tray of Smoked Salmon and Cucumber Roll-Ups ready to bring to your next holiday party in less than 20 minutes.

Speaking of those easy-to-find ingredients, here they are!

Cream cheese
Dried dill
Fresh chives
Persian cucumbers
Smoked salmon

See what I mean? Never been easier.

These Five-Ingredient Smoked Salmon and Cucumber Roll-Ups are the best holiday appetizer to make this year!

I think I’ve made it pretty clear why I love these tasty tidbits and want to make them for every occasion for the foreseeable future – they’re easy, healthy, composed of just a few ingredients and yet so full of flavor. Plus, I really missed my regular intake of smoked salmon when I was preggo with our baby girl so I’m making up for lost time 😉

I’m not going to keep you long today because, if there’s anything that’s a constant this time of year, it’s that we don’t have much spare time on our hands to sit reading blogs all day. There are more important things to do and people to spend time with!

But, in case you’re looking for a few other appetizer ideas to whip up this season, here are a few of my favorites from the archives…

These Bacon Wrapped Stuffed Dates

This Butternut Squash Crostini with Crispy Prosciutto and Sage

These Spiced Rosemary Bar Nuts

This Creamy Mushroom Pate

And these Prosciutto-Wrapped Pears with Creamy Blue Cheese.

Read on for the Five-Ingredient Smoked Salmon and Cucumber Roll-Up recipe!

A tray of Five-Ingredient Smoked Salmon and Cucumber Roll-Ups will be a huge hit at your next holiday party!
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Five-Ingredient Smoked Salmon and Cucumber Roll-Ups
Prep Time
15 mins
 

This easy, no-cook appetizer is full of flavor yet requires just five ingredients. It's the perfect healthy contribution to your next get-together!

Course: Appetizer
Servings: 30 pieces
Author: CaliGirl Cooking
Ingredients
  • 8 ounces whipped cream cheese
  • 1/2 teaspoon dried dill
  • 1 tablespoon chopped fresh chives
  • 4-5 Persian cucumbers
  • 8 ounces smoked salmon, cut into 30 strips
  • 30 toothpicks
Instructions
  1. In a small bowl, mix together the whipped cream cheese, dill and chives until combined. 

  2. Using a vegetable peeler, peel the cucumbers lengthwise to form long, wide strips and lay out on a cookie sheet lined with parchment paper.

  3. Spoon cream cheese mixture into a pastry bag and cut off the tip. Squeeze a line of the cream cheese onto each strip of cucumber. 

  4. Place a strip of smoked salmon on top of each cream cheese-lined cucumber and roll up the cucumber, securing at the end with a toothpick. Refrigerate until ready to serve!

 

Healthy Shrimp and Poblano “Enchilada” Quinoa Bake

Who’s ready for a delicious, healthy one-pan dinner??

This Healthy Shrimp and Poblano "Enchilada" Quinoa Bake is the perfect healthy, one-dish meal!

Meeeeeee!! Let me tell you, I’m all about the quick-and-easy meals these days. By the end of a long workday, all my eight month pregnant body wants to do is kick my feet up, watch TV and get a healthy, tasty meal brought to me in my brand new Pottery Barn Kids recliner. And if anyone wants to deliver this Healthy Shrimp and Poblano “Enchilada” Quinoa Bake to our door on any night of the week, we certainly won’t be complaining 😉

While we’re still working on the whole me not having to cook a thing part, the hubs has been great at at least helping out with dinner prep for the last few weeks. He’s a master at the grill, so we’ve been making most of our protein that way and then supplementing with either an easy salad or some sort of veggie. But every once in a while we crave something just a little fancier, and this quinoa bake is just the answer!

I can’t remember how it came to me, but a few weeks ago I suddenly got the urge to make some sort of Mexican-themed dish pairing shrimp and poblano peppers. I thought about it for a while, and wavered between making ACTUAL enchiladas, nachos or tacos. But then I thought about how NOT to complicate my life and instead make something that was (a) healthy and that (b) I could easily throw together and just pop in the oven. With the extra pop of protein it provides, a quinoa bake seemed like the perfect way to get the flavor combinations I was craving while also having a filling, delicious meal on hand in the refrigerator to heat up at a moment’s notice.

A Healthy Shrimp and Poblano "Enchilada" Quinoa Bake is a great one-pan, weeknight meal.

To be fair, if you count cooking the quinoa and making the cashew cream, this may not be considered a “one-pan dinner.” But, let’s be real, you really should have some cooked quinoa on hand at all times (meal prep Sunday anyone?) and if you haven’t yet tried your hand at cashew cream you are truly missing out on life. I’ve basically started using it in every recipe where I’m craving a creamy sauce and it is soooooo good you don’t even miss the cream. (See these Healthier Chicken Pot Pie Pockets, this Healthy (Vegan) Green Bean Casserole and this Curry Gnocchi with White Lamb Bolognese, for example.)

So here’s the scoop on how to make this life-changing Healthy Shrimp and Poblano “Enchilada” Quinoa Bake: First, make sure you have some cooked quinoa and cashew cream on hand. I recommend cooking the quinoa using vegetable or chicken broth to add an extra punch of flavor, and I’ve included my go-to recipe for cashew cream below for your ease and convenience (save it, make it, memorize it!)

After that, it’s just a matter of tossing all the ingredients together in a bowl, transferring them to a baking dish, topping with some cheese and popping the whole thing in the oven! The greatest thing about this Healthy Shrimp and Poblano “Enchilada” Quinoa Bake? It’s ready to devour in just 15 minutes!! Now that’s the perfect dinner if I ever saw one.

Healthy Shrimp and Poblano "Enchilada" Quinoa Bake ready for the oven!

And, although the hubs and I EASILY polished off at least half of the bake in one sitting, I also love the fact that it reheats beautifully, which means this preggo mama can have a delicious, healthy, protein-packed meal or snack at a moment’s notice.

What do you think? Have I convinced you yet? I double dare you to give it a shot this week. And, as always, be sure to tag @caligirlcooking in any of your creations so I can share them all over social media! Xo

A heaping scoop of this Healthy Shrimp and Poblano "Enchilada" Quinoa Bake is the perfect filling lunch or dinner.

A heaping scoop of this Healthy Shrimp and Poblano "Enchilada" Quinoa Bake is the perfect filling lunch or dinner.
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Healthy Shrimp and Poblano "Enchilada" Quinoa Bake
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

A healthier take on enchiladas featuring fresh shrimp and poblano peppers, a cashew cream sauce, cheese topping and plenty of flavor!

Course: Main Course
Cuisine: Mexican
Author: CaliGirl Cooking
Ingredients
For the quinoa:
  • 1 1/4 cup dry quinoa
  • 2 1/2 cups vegetable stock
For the cashew cream:
  • 1 cup cashews, soaked at least 4 hours or overnight
  • 1 teaspoon nutritional yeast
  • 1/4 teaspoon salt
  • 3/4 cup water
For the quinoa bake:
  • 2 poblano (or pascilla) peppers
  • 1/2 teaspoon each cumin, chili powder, garlic powder, cayenne and paprika
  • 1/4 teaspoon salt, plus more to taste
  • Dash of pepper, plus more to taste
  • 10 ounces peeled and deveined shrimp, tails removed and cut in half (if large)
  • 4 cloves garlic, minced
  • 1/2 of an onion, chopped
  • 1 cup cherry tomatoes, quartered
  • 1 1/2 cups shredded Jack cheese
  • Cilantro and avocado, for garnish
Instructions
  1. Soak cashews in water overnight at least one night before you plan to make the quinoa bake. The next morning, drain the cashews and add them to a blender with the rest of the cashew cream ingredients. Puree until a smooth cream forms and set aside.

  2. You can also prepare the quinoa one day (or more) in advance of making the dish. Simply add the quinoa and vegetable stock to a medium saucepan, bring to a boil, reduce and cook for 10-15 minutes, or until all of the liquid has been absorbed by the quinoa.

  3. Once you have the cashew cream and quinoa prepped, the rest of the meal will come together in a flash. Using a gas grill or stovetop, hold each pepper with a pair of metal tongs and place over a medium flame until the skin is nicely charred. Remove from heat and destem and chop into bite-size pieces once cool enough to touch. Set aside.

  4. In a small bowl, mix together the cumin, chili powder, garlic powder, cayenne, paprika, ¼ teaspoon salt and dash of pepper. 

  5. Preheat the oven to 400 degrees Fahrenheit and get out a 3-quart baking dish.

  6. In a large mixing bowl, toss the shrimp with the prepared seasoning blend, then add the cooked quinoa, charred peppers, garlic, onion and tomatoes. Finally, add the entire batch of cashew cream you prepared in advance. Stir to combine. 

  7. Transfer quinoa mixture to the 3-quart baking dish and top with shredded Jack cheese. Place in oven and bake for 15 minutes.

  8. Garnish with fresh cilantro and sliced avocado and enjoy!

Healthy Shrimp and Poblano "Enchilada" Quinoa Bake | CaliGirlCooking.com

Mediterranean Sea Bass over Summer Roasted Vegetables

It’s summer time and the cooking is easy!

A close-up view of Mediterranean Sea Bass over Summer Roasted Vegetables, featuring Frontier Co-Op's Oregano Leaf.
This post is sponsored by Frontier Co-Op.

At least that’s what we like to think, right? Memorial Day is behind us, which means we’re heading full-throttle into warm weather eats. And what better way to #SpiceUpSummer than with top-quality herbs and spices?

Today I’m partnering with Frontier Co-Op to bring you this incredibly fresh and delicious Mediterranean Sea Bass over Summer Roasted Vegetables, which I can guarantee is going to become one of your go-to meals over the next few months. It’s loaded with the best in-season flavor – Frontier’s own Oregano Leaf, tons of lemon juice and a touch of cayenne pepper – and since it uses just one dish, it’s incredibly easy to whip up on any night of the week with minimal cleanup. If you ask me, there’s no better way to #CookWithPurpose, one of Frontier’s main initiatives this summer.

I love working with Frontier Co-Op because of this very message. To them, it’s all about working together to create sustainable, high-quality products that bring people together through delicious food. And you know I’m all about that!

Beautiful Mediterranean Sea Bass over Summer Roasted Vegetables made with Frontier Co-Op's Oregano Leaf. The perfect one-dish meal for summer!

Herbs and spices are some of the best tools we can use to accomplish this. They add so much incredible flavor to a recipe for very few calories, which makes healthy, delicious cooking easier than ever. They’re also perfect for those hot summer days when you want to pull together a wholesome, nutritious meal with minimal time spent slaving away over the stove or in the kitchen.

This Mediterranean Sea Bass over Summer Roasted Vegetables most definitely falls into the quick-to-make/easy-to-cleanup/loads-of-flavor category. All it takes is a half-hour marinade for the fish, 20 minutes in the oven, and a tableful of hungry people.

An overhead shot of Mediterranean Sea Bass over Summer Roasted Vegetables featuring Frontier Co-Op's Oregano Leaf.

I opted for sea bass for this particular recipe because it looked the best at the store, but you can really use any firm white fish. Just make sure all of your filets are about the same thickness so they cook evenly in the oven.

The sea bass (or whichever fish you opt to use) gets marinated in a tasty blend of Frontier Co-Op Oregano Leaf, fresh garlic, lemon juice and olive oil. This imparts all of those delicious flavors throughout the filets, so you get all of the deliciousness in every single bite. Plus, since we’re working with fairly delicate fish, it only needs a half-hour marinade. Because when we’re trying to #CookWithPurpose, we don’t want to waste away an entire evening waiting for our dinner to be ready!

Once you have the sea bass part of your Mediterranean Sea Bass over Summer Roasted Vegetables ready to go, prepping the vegetables is easy. Feel free to use your creative license here, but I opted for zucchini, red baby potatoes and fresh corn. Oh, and shallots, because shallots make everything better. The “do” for these is even easier than the marinade for the fish. We’re bathing our veggies in a simple dressing of olive oil, more oregano, salt and pepper. It really doesn’t take much when we have all of those amazing flavors going on with our fish.

We give the vegetables a little head start in the oven to make sure they have time to cook all the way through, then we add the sea bass for the last 12-15 minutes. It won’t take long for all of the delicious smells from the Oregano Leaf and lemon juice to start wafting through the house, so it’s a good thing you won’t have to wait too long before enjoying!

Individually plated Mediterranean Sea Bass over Summer Roasted Vegetables featuring Frontier Co-Op's Oregano Leaf.

What are your favorite warm weather recipes featuring herbs and spices? How are you going to #SpiceUpSummer this year?

Beautiful Mediterranean Sea Bass over Summer Roasted Vegetables made with Frontier Co-Op's Oregano Leaf. The perfect one-dish meal for summer!
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Mediterranean Sea Bass over Summer Roasted Vegetables
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
 

The perfect, healthy, one-dish meal featuring fresh sea bass and summer's best produce, with tons of zesty Mediterranean flavor.

Course: Main Course
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
For the fish:
  • 4 pieces of sea bass filet (about 1 1/2 pounds total)
  • 3 cloves garlic, peeled and minced
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons lemon zest
  • 1 1/2 teaspoons Frontier Co-Op Oregano Leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon Frontier Co-Op Cayenne
For the vegetables:
  • 4 baby red potatoes, thinly sliced
  • 2 zucchini, cut into thin disks
  • 3 ears of corn, shucked and kernels cut off the cob
  • 1 large shallot, thinly sliced
  • 1/4 cup olive oil
  • 1 1/2 teaspoons Frontier Co-Op Oregano Leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Combine sea bass and all other marinade ingredients in a large, resealable plastic bag, making sure the marinade covers the fish fairly evenly. Place bag in refrigerator to marinate for about 30 minutes.

  2. Preheat oven to 500 degrees Fahrenheit.

  3. Next, prep the vegetables. Toss all vegetable ingredients together in a large casserole dish. Once oven is preheated, place vegetables in for 5-10 minutes.

  4. Remove vegetables from oven (do not turn off oven) and place the marinated sea bass filets over top. Return casserole dish to the oven and bake for another 12-15 minutes, or until the sea bass is cooked through. Serve immediately.

Loaded Crab Scramble

I told you it was going to be a breakfast week, didn’t I?

Loaded Crab Scramble | CaliGirlCooking.com

If you’re looking for an easy yet delicious/indulgent breakfast to whip up this weekend, look no further. This Loaded Crab Scramble is here to save the day!

This was actually an accidental recipe that I came up with while trying to use up some leftover fresh crab we had on hand (and various other random refrigerator ingredients,) but sometimes those are the best recipes, the ones we don’t really plan, right?

So a little backstory on why we had a ton of leftover crab on hand. In my husband’s family, it was always tradition to have crab for Christmas Eve dinner. But ever since we’ve been together, we’ve done Christmas Eve at my parents’ house, and hence have missed out on all of the delicious crab.

This past year, with the way the holidays fell, we were able to head home on Christmas Eve Eve, so of course we decided to pop into his parents’ house that night for a very decadent fresh crab feast! And ever since we did so, Chris’ dad has been regularly buying it as a light, easy dinner for him and his mom, and every time we heard that’s what they’re having for dinner, we’ve been extremely jealous.

So, last weekend, after an incredibly emotional Saturday, my honey knew exactly what would make me feel better and suggested we go out and buy some fresh crab for dinner that night. Well, we went a little overboard and ended up with wayyyy more crab than we could eat in one sitting. Because fresh crab doesn’t last too long as a leftover, I decided to throw it into an easy scramble with other leftover odds and ends we had on hand.

Loaded Crab Scramble | CaliGirlCooking.com

I ended up adding some sautéed shallots, a dollop of crème fraiche, fresh spinach, tomatoes and fresh chives. Let’s just say I wish it was financially practical to make Loaded Crab Scrambles for breakfast every morning.

Quick tip: When we realized we weren’t going to be able to eat all of the crab that first night, we still powered through and cracked it all, getting out all of the meat. We figured since our hands were already a mess, we might as well just get it done. That way, when you’re ready to use the leftovers, you can just throw them into a dish at a moment’s notice and not have to worry about going through that whole process again. I’m all about the shortcuts!

After you have all of your ingredients on hand, this Loaded Crab Scramble comes together super quickly. It’s literally just as easy as regular scrambled eggs, with just a little bit of time sautéing the shallots beforehand. It’s the perfect breakfast if you have lots of fun things other than eating planned for your weekend, or if you slept in a little too late and find it’s already almost lunchtime once you get around to making breakfast 😉

Loaded Crab Scramble | CaliGirlCooking.com

The final touches that I would HIGHLY recommend for this Loaded Crab Scramble are a perfectly ripe sliced avocado and a slice or two of crusty toast. Oh, and of course some coffee, orange juice, or mimosas if you’re so inclined.

If you like seafood (specifically shellfish) you have GOT to give this breakfast a try. We’re still in the height of crab season, so get it now while the crabbing’s good!

Loaded Crab Scramble | CaliGirlCooking.com
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Loaded Crab Scramble
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

The perfect, easy breakfast upgrade - classic scrambled eggs jazzed up with the addition of fresh crab, spinach, tomatoes and creme fraiche!

Course: Breakfast
Servings: 2 servings
Author: CaliGirl Cooking
Ingredients
  • 1 tablespoon butter
  • 1 shallot, thinly sliced
  • 4 eggs
  • 1/3 cup creme fraiche
  • 2/3 cup crabmeat
  • 2 cups fresh spinach
  • 6 cherry tomatoes, quartered
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon salt
  • Pinch of black pepper
  • 1 sliced avocado
  • Toast
Instructions
  1. Melt the butter in a medium saute pan over medium low heat. Once butter is melted, add the shallot and saute for 3-5 minutes, until shallots start to become fragrant. 

  2. While shallots are sautéing, combine eggs, crème fraiche and crabmeat in a mixing bowl. Whisk to scramble the eggs and make the mixture come together. 

  3. Turn the heat under the saute pan up to medium high and add the spinach, stirring until slightly wilted. Next, add the egg mixture to the pan and stir gently. 

  4. Add the tomatoes, chives, salt and pepper and continue to gently stir and break up the eggs, as you would any scrambled egg dish. Once eggs are no longer runny and cooked through, transfer to two plates. 

  5. Garnish with fresh avocado and slices of toast.

Loaded Crab Scramble | CaliGirlCooking.com

Grilled Swordfish with Furikake Butter

Because sometimes simpler is better.

Grilled Swordfish with Furikake Butter | CaliGirlCooking.com

We’re at that time of year when we’re still recovering from the craziness of the holidays, and if you’re anything like me, you’re craving those simple, easy meals that come together in a flash while still delivering loads of delicious flavor. This Grilled Swordfish with Furikake Butter is one such meal, and I can guarantee that it will change your life.

But seriously, once you go down the path of compound butters (i.e. mixing spices, herbs and other flavorings into your favorite high-quality butter), you’ll never turn back. The hardest part is remembering to put some butter out ahead of time to let it come to room temperature for easy mixing. Thinking up all of the delicious ways you can use said compound butter? I don’t think that’s going to be a problem for you.

I was first introduced to compound butters when I worked a short stint in a French bistro in Honolulu, and all I can say is it was a life-changing experience. Compound butters basically cut your prep time in half, seeing as the herbs and other flavorings are already mixed into the butter you’d use in the recipe anyhow.

Grilled Swordfish with Furikake Butter | CaliGirlCooking.com

They are THE perfect answer to any sort of grilled, roasted or pan-fried meat or seafood. Just plop a pat on top of your already cooked protein, dish it up with a vibrant veggie side dish, and a simple, balanced dinner is ready for your kitchen table.

Speaking of vibrant veggie side dishes, can we talk a bit about these Haricots Verts and Snow Peas with Hazelnut and Orange that I whipped up to serve with my oh-so-delicious Grilled Swordfish with Furikake Butter?

Grilled Swordfish with Furikake Butter | CaliGirlCooking.com

One of my favorite gifts I received this Christmas was Ottolenghi: The Cookbook. I have been dying to get my hands on said cookbook for oh, at least six months now, and my little sis pulled through. Although I’ve never had the privilege of eating at any of his restaurants, everything I’ve read about him, and all of the recipes I’ve seen that are created by him, have been right up my alley. Mostly vegetable- and herb-based, but with no strict dietary callouts. Yes, you will find gluten in his recipes and yes, there are still meats and cheeses making appearances, but veggies are the star of the show. The perfect “balance” if you ask me!

So, after Christmas the hubs had to come back to Santa Barbara for work, but I stayed up north since we had a wedding (and Tahoe trip!) over New Year’s weekend. I made the horrible mistake of sending my new cookbook home with him, and consequently spent many laid-back afternoons and evenings wishing I had it to pore through and even make a recipe or two from.

Needless to say, as soon as I got back home I excitedly started flipping through all of the recipes and marking which ones I wanted to try (um, basically all of them!) When I saw that this Grilled Swordfish with Furikake Butter was scheduled on my editorial calendar for this week, I couldn’t wait to make these Haricots Verts and Snow Peas to go with it!

Grilled Swordfish with Furikake Butter | CaliGirlCooking.com

If you want to make delicious vegetable-filled dishes (or super tasty baked goods, for that matter), I HIGHLY recommend that you invest in Ottolenghi: The Cookbook. And if you already have it, do you have any favorite recipes you’ve made from it?

Anywho, back to this Grilled Swordfish with Furikake Butter. As I mentioned, it is so easy, with minimal mess and cleanup, and requires very few ingredients. It also comes together in less than 20 minutes, plus just a little bit of time for the butter to reset in the refrigerator.

I got the idea for furikake compound butter when my dad and I were in Honolulu this past fall, as furikake is a pretty popular condiment over there and we were enjoying it in EVERYTHING.  If you’re not familiar with it, it’s basically a Japanese seasoning blend made up of seaweed, sesame seeds, dried fish and other things. It’s amazing, and surprisingly not too hard to find here on the mainland. Any grocery store with a big Asian section should have it, but you can also order it on Amazon.

As I mentioned, the hardest part about this recipe is planning it far enough in advance to take out some of your favorite high-quality butter (I prefer Kerrygold) and let it come to room temperature so you can easily mix in the furikake. I used my mini food processor to mix everything together, but you could also do it by hand or use a pastry blender.

Once you have the furikake mixed evenly throughout the butter, you’ll want to roll it up into a log using saran wrap (also known as “au torchon” in culinary speak) and place it in the refrigerator to re-harden so you can cut it into pats for on top of your swordfish.

Grilled Swordfish with Furikake Butter | CaliGirlCooking.com

While your butter is in the refrigerator, you can grill up the swordfish. We’re keeping the seasoning simple for this one, since most of the flavor is going to come from the furikake butter. A little spray (or brush) of oil to keep the fish from sticking, salt, pepper and a squeeze of lemon juice and you’re good to go. Grilled only takes 4-8 minutes per side (depending on the thickness of your swordfish filets) and then you’re ready to rock and roll!

Grilled Swordfish with Furikake Butter | CaliGirlCooking.com

If you’re not a fan of swordfish, you could easily substitute another type of fish or even steak or chicken. Either way, the dish is going to be delicious. Now what are you waiting for? Time to get some fish on the grill for dinner tonight!

Grilled Swordfish with Furikake Butter | CaliGirlCooking.com

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Grilled Swordfish with Furikake Butter | CaliGirlCooking.com
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Grilled Swordfish with Furikake Butter
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

A simple, protein-filled recipe - grilled swordfish is topped with a delicious compound butter laced with furikake, the classic Japanese seasoning.

Course: Main Course
Servings: 2 servings
Author: CaliGirl Cooking
Ingredients
  • 8 tablespoons high-quality butter, at room temperature (I prefer Kerrygold)
  • 1 1/2 tablespoons furikake
  • 2 swordfish filets (about 3/4 - 1 pound total)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Combine butter and furikake in a small food processor or mixing bowl. Mix until furikake is evenly incorporated into the butter. Using a spatula, scoop the butter onto a piece of saran wrap in the shape of a log. Using the saran wrap as a guide, roll the butter into a log shape. Place in refrigerator for at least 15-20 minutes to reharden.

  2. In the meantime, prepare your swordfish. First, turn your gas grill on medium to heat up. Next, prep the swordfish by first spraying or brushing with olive oil, then squeezing on lemon juice and finally seasoning with salt and pepper. 

  3. Place swordfish on the grill and cook on one side for 4-8 minutes, depending on the thickness of your filets. Flip over and cook for another 4-8 minutes, or until swordfish looks cooked through and is no longer incredibly tender to the touch. 

  4. Remove swordfish from grill and plate up immediately. Remove furikake butter from the refrigerator and cut two pats (about 1/8 of an inch thick each) per swordfish filet. Place on top of swordfish and serve immediately with whatever veggie side you desire!

Recipe Notes

You will have plenty of furikake butter left over for anything you want to use it on. The possibilities are endless: on top of other proteins, grilled vegetables, or even to season popcorn!

Grilled Swordfish with Furikake Butter | CaliGirlCooking.com

 

Dinner is served.