herb-rubbed grilled swordfish; bread; baby collards


I was looking for tuna, but there were only three pieces left by the time I got to the Greenmarket, and I couldn’t see how, in any configuration, they might add up to two proper modest portions.  It helps to be flexible (strange to tell now, but there was a time in the distant past when I would head out to the market with a list), but it also helps to be fond of virtually any seafood; in this case, it meant going for the swordfish.

  • one swordfish steak from Pura Vida Seafood, cut into two six-and-a-half ounce pieces, rubbed with a mixture of fresh herbs (here parsley, thyme, and rosemary) chopped together with sea salt, then mixed with some freshly-ground pepper, minced garlic and lemon zest, and a bit of olive oil, spread onto the surface of the fish and pan-grilled, basting throughout the cooking process with sone reserved rub mixture, and finished with a squeeze of lemon and a drizzle of olive oil, served with quarters (eighths?) of lemon
  • the bread which accompanied the entrée was Balthazar’s Multi-Grain boule
  • baby collard greens from Rogowski Farm, sautéed lightly in a pan in which two garlic cloves had briefly sweated, seasoned, and drizzled with olive oil
  • the wine was a Greek white, Semeli Moschofilero Sun Dry White wine of the Peloponnese 2013
  • the music was an album of baroque instrumental music which included works by Johann Friedrich Fasch [his son was Carl Friedrich Christian Fasch] and Wilhelm Friedemann Bach