Personal Chef Eric Wells: At Your Service

Restaurant or Company: Skye LaRae’s Culinary Services
Chef (and/or owner): Chef Eric Wells, Owner

216-254-2808
skyelaraes.com

Grilled Swordfish with Moroccan Tomato Sauce

Ingredients:

14 ounces tomato sauce
½ teaspoon cayenne pepper
½ teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cinnamon
½ teaspoon coriander
½ teaspoon allspice
2 8-ounce swordfish filets, about ½ inch thick
2 tablespoons olive oil
Salt and pepper to taste

Method:

1. Preheat oven to 375 degrees.

2. Place tomato sauce in medium saucepan. Add spices; heat over medium-low, stirring often. Bring to a simmer and set aside.

3. Heat a grill pan or nonstick skillet over medium-high. Pat fish dry with paper towels; season on both sides with salt and pepper. Rub each side with oil, then place on grill.

4. Grill about 4 minutes per side. Place pan in oven and bake about 5 minutes or until cooked through.

5. Place tomato sauce on plates; top with fish to serve.

Quinoa with Garden Vegetables

Ingredients:

1 cup quinoa
3 tablespoons unsalted butter
2 cloves garlic, minced
2 cups chicken broth
½ cup yellow squash, diced
½ cup zucchini, diced
½ cup fresh kale, torn
Salt and pepper to taste

Method:

1. Rinse quinoa well; set aside.

2. Heat medium-sized saucepan over medium. Melt butter in pan; add quinoa and garlic. Sauté about 30 seconds.

3. Add broth, then bring to a boil. Reduce heat to low, simmering about 7 more minutes.

4. Stir in vegetables; season with salt and pepper.