This week's recipe to enhance your culinary endeavors as you sharpen your Dominant's skills.

Swordfish Vera Cruz

                          Swordfish cooked with a Mexican-inspired mixture of tomatoes, jalapeno peppers, olives, and oregano, for a light but flavorful meal.   

Preheat oven to 375 degrees F (220 degrees C) and warm up pasta water.

Baste fish with fresh lime juice, cayenne pepper &salt and pepper to taste and let permeate fish while prepping.

Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions just begin to turn translucent, 3 to 5 minutes. 

Cook and stir in garlic until fragrant, about 30 seconds.  Add capers and caper juice; Stir to combine. 

Stir in tomatoes, olives, jalapeno pepper, Cook and stir until jalapeno pepper softens, about 3 minutes.  Remove from heat; stir in oregano.  Add dash of Tobasco. 

Drizzle 1 teaspoon olive oil (or spray Pam) into a medium baking dish, Sprinkle in 1 tablespoon of the tomato-olive   mixture.  Top with snapper filets, a bit more salt, black pepper, and cayenne pepper.  Top with more filling and juice from 1 lime.

Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.    Start cooking pasta eight minutes before fish is done so it cooks al dente. 

Serve with feta cheese cubes, raishes and sliced English Cucumbers for garnish.  Add a side of orzo pasta  with some vera cruz sauce placed nicely in the center.

I like a square, dark colored plate and dark napkins for this dish.   I like my submissive to be wearing very deep red lipstick and very red nails as well.

This recipe should give you leftover sauce for lunch tomorrow with rice.

*** Check out to enter a contest for a free  copy of Collared Cooking.***