What if we cooked a meal together at the Dashcon ball pit?
Pre-Requisites: 1) Two skillets 2) Cutting board 3) Apple cutter 4) Knife 5) Swordfish steak 6) 1 Idaho potato 7) 1 bulk carrot 8) 1 lemon 9) Extra virgin olive oil 10) Kosher salt 11) Pink lady apple 12) Sweet Thai peanut sauce (See previous recipe) Swordfish steak recipe: 1) Pat dry swordfish steak, lightly salt both sides of swordfish steak, let sit on counter for 1hr. 2) Allow 45 minutes to pass from when you began letting swordfish steak sit on counter. 3) Cut potato into uniform sections (should be cut in way allowing potato to be re-assembled). 4) Cut carrots into uniform sections. 5) Pour oil in both skillets, ideally want depth of 4 millimeters. 6) Heat skillets on low heat. 7) Add potato and carrots to same skillet, keep skillet on low heat. Flip potatoes/carrots after 6 minutes. 8) Add swordfish to separate skillet and cook swordfish for 8 minutes, keep skillet on low heat. Flip swordfish every two minutes. 9) Check swordfish temp, ensure swordfish is thoroughly cooked (130-145 degrees). 10) Let swordfish rest on plate for 5 minutes. 11) Squeeze fresh lemon onto swordfish steak (small amount, don't drench) 12) Take potato and carrot off skillet and place on plate (Potato should be golden and carrots should be soft). 13) Cut apples and place in separate serving dish. 14) Scoop 2-3 spoonfuls of sweet Thai peanut sauce into separate serving dish. 15) Plate swordfish. 16) Enjoy!
