scallion and mint-marinated swordfish; tomato; puntarelle


I think I’m finally beginning to understand swordfish, at least on an epicurean level. This was one of my most successful outings with this noble fish.

  • two 6 1/2-ounce swordfish steaks from Pura Vida Seafood, in the Union Square Greenmarket, marinated for less than a half hour in a mixture of olive oil, a very small amount of dried Itria-Sirissi chili, peperoncino di Sardegna intero from Buon Italia, chopped fresh wild mint from Berried Treasures Farm, and much of a finely-chopped stem of a red-tinged Japanese scallion from Norwich Meadows Farm, after which it was drained well, covered with a coating which was a mix of dried homemade bread crumbs, then pan-grilled over medium-high heat for 4 to 5 minutes on each side, removed, seasoned with salt and pepper, sprinkled with a little organic lemon juice from Whole Foods, a little more scallion, and drizzled with olive oil before serving
  • halved and seasoned San Marzano tomatoes from Stokes Farm, pan-grilled and finished with a dab of olive oil and a bit of balsamic vinegar
  • a little puntarelle from Paffenroth Gardens, prepared in the Roman manner
  • the wine was a French (Aude) white, Laurent Miquel Albarino Lagrasse France 2014
  • the music was Q2 Music streaming, notably Fred Lerdahl’s String Quartet No. 3