Daft Jams


Swordfish sign

A film, a predator fish, and a great meal. Here’s a recipe for “restaurant style ginger garlic pan-roasted swordfish”.

I check Google Search Console to see what people are searching for to find the site. Apparently, DaftJams came up for “swordfish” which isn’t something I expected. I think it came from the Vitamins playlist. Anyway, rather than let it go, I thought “why not give the people what they want?” So below are the ingredients you’ll need, a playlist to go with it (30 minutes long – the time it takes to prepare and cook the swordfish), and a link to the recipe itself. Enjoy!

Swordfish can be a disaster if overcooked and is really a fairly bland fish (if it’s fresh) so you can have fun adding in very flavorful ingredients. Marinating is always an option, but quite frankly I forget to do it, so I always end up looking for other ways to add in additional flavors.

Chef Dennis Littley

Ingredients (serves 2)

  • 2 tbsp of butter room temperature
  • 2 tsp of chopped fresh parsley
  • 1 clove of garlic minced
  • 1/2 tsp of ginger grated
  • 1/8 tsp of crushed red pepper
  • 1/2 tsp of lemon peel grated
  • 1 tbsp of olive oil
  • 12oz of swordfish fillets (6-7 ounces per person)

Prep Time: 10 mins

Cook Time: 20 mins

Did you know?

Large females can carry more eggs than small females, and between 1 million to 29 million eggs have been recorded. (via)

Chef Dennis’ Restaurant Style Ginger Garlic Pan Roasted Swordfish

Where’s The Beef?

Cow on rangeland in Toole County, July 1983. Nice beef.

Some meaty tracks and an orange curry beef recipe.

(Recipe taken from Public Health Cookbook via Recipies Wikia)

Orange Curry Beef with Cucumber Raita

Ingredients (for 4 servings)

Cook Time: 1 hour, 10 minutes

  • 1 tbsp vegetable oil
  • 2 small shallots, halved
  • 2 garlic cloves, minced
  • 1 lb lean beef, extra fat trimmed, cut into ¾-inch cubes
  • 3 tbsp curry paste
  • 2 cups low sodium beef broth
  • 3 medium-sized oranges
  • 2 tsp cornstarch
  • Jasmine rice (optional)

Cucumber raita

  1. Add olive to a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until tender, 5 to 6 minutes. Transfer the mushrooms to a plate.
  2. In the same pan, add the butter. Add the onion, ground beef, and garlic powder. Stir until the meat is browned, breaking it up as you stir.
  3. Drain any excess fat and return the pan to the stove.
  4. Add the flour and paprika. Stir until thick, about 1 to 2 minutes.
  5. Add the sherry, and stir, scraping up any brown bits from the bottom of the pan.
  6. Add the beef broth and bring the mixture to a boil.
  7. Add the egg noodles, salt, and pepper. Reduce the heat to simmer. Cover the pan with a lid.
  8. Stir often, until the noodles are tender, about 8 to 10 minutes.
  9. Return the mushrooms to the pan and stir to combine.
  10. Add the sour cream and stir. Top with chopped parsley.
  11. Enjoy!


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