Five Spice Swordfish

With Sweet Potato - Orzo Mash

For the Fish
1-2 good quality fish steaks, such as swordfish
1 T Chinese Five Spice Powder
Black and white sesame seeds
Salt and pepper

Lightly dust both sides of the fish with salt and pepper, followed by the 5 spice powder, and finally evenly with sesame seeds. Set aside at room temperature, and prepare grill to high heat. When grill is hot, drip sesame oil on grill grate, and cook on high for only 1-3 minutes per side, or cooked until the mercury in the swordfish boils off (674.11 °F if you're paying attention).

The orzo and sweet potato mash was made up on the spot, and contained, among other things certainly, orzo, orange sweet potatoes (yams), garlic, onions, five spice powder, and lemonaide. It worked well with the fish, but not necessarily alone - more of a reminder that I have not yet made sweet potato gnocci yet.

Marinated Zucchini Appetizer

Olive Oil
2-3 garlic cloves, chopped
2-3 medium zucchini, sliced
1 lemon
Capers
Italian parsley

Cover the bottom of a skillet with a fair amount of olive oil. Heat, and sauté the garlic until soft and brown. Remove skillet from heat, and scoop out garlic and set aside. After oil cools down slightly, add the slices of zucchini to the pan, laying flat and allowing the zucchini slices to soak up as much oil as each slice can hold. Flip slices to use up oil, then remove zucchini from skillet and reserve. Return skillet to heat, and after bottom becomes hot, place saturated zucchini slices in pan and dry fry on each side until evenly brown. Transfer zucchini to bowl, and add 1/2 cup lemon juice, several spoonfuls of capers, and 1/4 cup Italian parsley. Season with ground pepper. Chill for several hours and serve with crackers and cheese.