marinated, breaded, grilled swordfish; cool tomato-salsa

We’re leaving for Los Angeles in a few days, so I’ve been putting more simple meals than usual on the table, and working with whatever fresh ingredients we have on hand before we go. Consequently this pairing was at least partly an accident, although it seemed more like a brilliant inspiration once we sat down to try it.

  • one swordfish steak (13.5 ounces) from American Seafood Company picked up the same afternoon at Chelsea’s Down to Earth Farmers Market on 23rd Street, halved vertically, marinated on an ironstone platter for a little more than half an hour, turning once, in a mixture of olive oil, a tablespoon of fresh torn peppermint from Keith’s Farm, a small amount, chopped, of an aji rico pepper (medium spicy/hot) from Alewife Farm, and the white sections, chopped section of 2 very small scallion from Berried Treasures Farm, after which the swordfish was drained well, both sides covered with a coating of homemade dried breadcrumbs, pan-grilled over medium-high heat for 3 or 4 minutes on each side, or until just barely fully cooked all of the way through (think of the texture of a fresh good cheesecake), removed from the pan and arranged on 2 plates, sprinkled with a little Maldon sea salt, some of the chopped green parts of the scallions, and drizzled with a bit of juice from a Whole Foods Market organic lemon squeezed, garnished with purple micro radish from Windfall Farms