Swordfish, Israeli Cous Cous, Spinach w/Shitake Mushrooms

Seven Fishes

Every year around Christmas my husband (yes my husband) cooks the Italian 7 Fishes and it is amazing!   The reason for 7 is still under debate.  Some say that the 7th day is for rest, others say that it represents the 7 sacraments.  It is a special evening with lots of food, wine, family and love.  This swordfish recipe originated from our last 7 fishes.  I may look fancy but is SO EASY and one of my kids absolute favorites!

1. SWORDFISH:  Cut large piece of swordfish in half and place on parchment paper.  Put a clove or two of garlic on top, drop of EV olive oil, salt/pepper, and squeeze some lemon juice on top.  Twist paper to close and bake for 15 minutes at 350.
   
2. ISRAELI COUS COUS:  This is simply baby pasta circles.  Cook 1/2 onion til soft in pot with drop of EVOO.  Add shiitake mushrooms and cous cous and stir for a minute.  Add 2 cups of boiling water (or chicken broth) and cover, cook for 10 minutes.
   This is how I got my kids to like shiitake mushrooms.  I started with small pieces until they developed the taste.  Now they like them in everything!
   
3. SPINACH:  Drop some EVOO in large pan and cook some onions and shiitake mushrooms (optional) for a minute.   For extra flavor add a splash of white wine and cook for another minute. Add bag of spinach, dash of  salt/pepper and cook 3-4 mins. or until soft.