I am home in Hawaii
after a couple hiccups along the way. My
cell phone broke and my checked luggage went missing. But now I am back up and running – I have my
home phone to tide me over until I get a new cell phone, and my luggage was
found and delivered right to my door.

It may not come as a surprise that the manner in which my cell
phone met its demise involved fish. I
had the phone in the kitchen while preparing dinner for my friends late last
week, and accidentally spilled fish juice all over the keys. It may have been worth it, though, for the
delicious final product: swordfish with
an orange-apricot sauce; roast potatoes; and green beans.

The swordfish recipe came from my friend’s cookbook, so I
can’t exactly repeat it, but here’s the gist.

Swordfish

1. Pat
four filets of swordfish dry and sprinkle on both sides with salt and
pepper.

2. Drizzle
a little olive oil in a skillet and turn heat to high.

3. Once
hot, place fish in skillet for five minutes on the first side.

4. Turn
heat to medium and flip for five minutes on the other side.

5. Set
aside covered in foil to keep warm.

Orange-apricot sauce

1. Drizzle
a little olive oil and place a pat of butter in a sauce pan.

2. Add one
chopped shallot and two chopped garlic cloves. Saut until soft.

3. Add
one chopped fresh orange and about a cup of chopped dried apricots. Saut a couple more minutes.

4. Add about
a cup of orange juice and bring the sauce to a boil. Bring down to a simmer until sauce begins
to thicken.

5. Season
with salt and pepper.

6. Right
before serving, stir in some chopped parsley.

The outcome is tangy and vibrantly colorful. I found myself thinking the sauce would be amazing on anything, from fish and veggies to brownies. Definitely a re-do.