November brings cold chilly days, which means its soup weather again! (YAY!) And what better way to chase the chill away than a big bowl of hearty Lentil and Chorizo Soup?
Swordfish has a firm ‘meaty’ texture that gravitates in the direction more like a steak to me, than seafood. The rule of thumb for baking fish is to allow 10 minutes of cooking time for every inch of thickness. That rule is an especially easy guide with steaks of swordfish or tuna because they’re typically cut to a thickness of 1 inch and therefore require only 10 minutes of cooking.
When it came to what I wanted to pair with the swordfish, I decided crispy bacon, roasted garlic, and nutty lentils would be perfect companions. This meal was a nice healthy, hearty winter weekend dinner packed with lots of great flavors.