This swordfish recipe is subject to an infinite number of variations, as it’s basically only a matter of assembling virtually any number and kind of herbs, in combination with finely-minced garlic, lemon zest, and oil, in order to cover two surfaces of a swordfish fillet. I put together a meal very similar to this one at the end of August. This particular formula has become a swordfish favorite of ours, possibly displacing the delicious variations of this earlier hit.
- swordfish from PE & DD Seafood, herb-rubbed (this time using oregano and Marjoram from Central Valley Farm, parsley and sage from Phillips Farm, thyme from Stokes Farm, and lovage from Two Guys from Woodbridge), along with lemon zest and finely-minced garlic from Garden of Spices Farm, all chopped together with salt and pepper, then pan-grilled while basting with some of the reserved rub mixture, finished with a squeeze of lemon and a drizzle of olive oil
- turnip greens from Norwich Meadows Farm, wilted along with halved garlic cloves from Garden of Spices Farm which had been lightly-browned in olive oil
- a salad of wedges cut from four small heirloom tomatoes (red, green, orange and yellow) from Berried Treasures, dressed with chopped copper fennel fronds from Norwich Meadows Farm, some good olive oil, and dashes of white balsamic vinegar
- the wine was an Italian white, le Salse, Verdicchio di matelica 2013 from Flatiron Wines