What’s Brewing: Mediterranean Spin for Swordfish

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TERESA: YOU DO NOT HAVE TO TRAVEL FAR TO GET A TASTE OF NORTHERN CALIFORNIA CUISINE.

GOOD MORNING.

IT IS GOOD TO BE HERE.

I AM SO LUCKY TO HAVE BOTH OF YOU HERE.

TERESA: I DO NOT KNOW ABOUT THAT.

WHAT ARE WE COOKING TODAY? WE ARE MAKING SWORDFISH WITH COUSCOUS, BUT WE HAVE AMERICANIZED IT A LITTLE BIT.

WE ARE MAKING SWORDFISH BECAUSE I AM FROM AN ISLAND, AND WE HAVE A LOT OF SEAFOOD THERE.

IT IS SURROUNDED BY WATER, SO WE HAVE PLENTY OF FISH.

TODAY, WE ARE GOING TO HAVE SOME SWORDFISH.

FIRST, WE SEE ARE THE SWORDFISH.

WE ARE GOING TO GET SOME SHALLOTS HERE.

WE ADD THIS TO THE SAUCE FOR THE FISH.

RYAN: THERE ARE SO MANY TO CHOOSE FROM, RICARDO.

HEY, LIVE MUSIC FRIDAY NIGHTS.

EVERY FRIDAY WE DO HAVE LIVE MUSIC.

RYAN: DO YOU PLAY A LITTLE GUITAR? TERESA: HE IS IN THE KITCHEN, BUSY TRYING TO COOK.

YES, IT IS IMPORTANT THAT I STAY WITH WHAT I'M GOOD AT.

TERESA: YOU HAVE A LOT OF SPECIALS, ALSO? YES, WE ALWAYS HAVE PLENTY OF SPECIALS.

HERE, WE ARE GOING TO ADD A LITTLE BIT OF SEA SALT.

MAKE SURE TO BOOK EARLY.

RYAN: WHAT KIND OF WIND WOULD YOU SERVE WITH THIS DISH? 17 OH — VERMENTINO, IT IS A WHITE WINE — VERMEN TINO, IT IS A WHITE WINE.

TERESA: NEVER TOO EARLY FOR THAT.

HOW LONG DOES IT COOK FOR? ABOUT FIVE MINUTES IN THE OVEN.

YOU WANT TO COOK IT TILL IT IS ABOUT TENDER.

IF IT IS OVERCOOKED, IT IS NOT SO GOOD.

WE'RE GOING TO ADD SOME TOMATOES.

THIS IS GOING TO MAKE THE SAUCE OVER HERE.

RYAN: TERESA, COME OVER HERE AND LET'S DIG IN.

BRING THE WINE.

MAKE SURE TO HEAD OVER TO THE RESTAURANT'S WEBSITE.

YOU CAN FIND ANY OF THE SPECIALS.

TERESA: WOW.

THIS IS FANTASTIC.

YOU CAN TRY IT DIFFERENT WAYS.

YOU CAN MIX IN DIFFERENT SAUCES.

I LIKE HAVING THE COUSCOUS WITH TOMATOES AND PEAS ON THE SIDE.

TERESA: WE ARE GOING TO KEEP EATING.

THANK YOU FOR JOINING US.

Source: Youtube