swordfish with sorrel, cauliflower with fennel seeds


This was an entrée of Swordfish steaks Salmoriglio, meaning the fish (purchased from PE&DD in the Greenmarket) was first sliced into sections about half an inch thick, then quickly pan-grilled and finished with a lemon olive oil sauce, in this case incorporating fresh wood sorrel instead of the fresh or dried oregano I would normally use.  The swordfish was accompanied by florets from small heads of orange and green cauliflower (from the Greenmarket’s Tamarack Hollow Farm), which were sautéed with chiles, garlic, fennel and coriander seed, then braised with small chopped heirloom tomatoes and finished with torn basil.

The wine was a sturdy Tuscan rosé, Il Conventino Rosato del Conventino Toscana 2013