Swordfish & Shrimp with capers and feta + Roasted Cauliflower & Leeks

My Mom recently texted me a pic of a meal she threw together: grouper and shrimp with olives and feta. She kept saying it was soooo easy that I had to give it a try, albeit with a couple adaptations based on what I had in my fridge. For a side dish, I roasted the two veggies I had on hand with seasonings I thought would be complementary…and they were. These two dishes were a perfect pair.

Start by cooking your veggies. Spread cauliflower florets and sliced leeks on a pan and toss with olive oil, garlic powder, salt, and smoked paprika. Roast at 375 for 25 minutes. When the veggies are about 5 minutes away from being done, start working on your swordfish. Season with lemon pepper and sear in a cast iron pan for 2 minutes per side. Top the fish with a pat of butter, take out your veggies, turn the oven up to 400 and cook the swordfish in there for 6-7 minutes. While the swordfish is cooking, melt 2 cloves of minced garlic in butter, add your shrimp and cook through (should only take about 4 minutes). Plate the swordfish and shrimp, top with carrots and capers, and spoon a bit of the garlic butter on top.

25 minutes total, not a carb in sight, and almost no prep work. Can’t ask for much more. Oh you can ask for flavor? Don’t worry that’s here too. It really was a fabulous meal thanks, as always, to my Mom for the inspo.